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1
Preheat oven to 375 degrees.
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2
Butter a 6-cup souffle mold or four 1-cup molds and lightly dust with flour.
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3
Melt 2 tablespoons butter in a medium saute pan.
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4
Add Vidalia onion and cook 2 minutes.
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5
Add crabmeat and heat.
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6
Add chives and a pinch each of salt and white pepper then set aside.
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7
Melt remaining butter in a saucepan over medium heat.
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8
Whisk in 3 tablespoons flour and cook over medium heat, about 2 minutes.
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9
Remove from heat.
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10
In glass measuring cup, heat milk for 2 minutes in a microwave.
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11
Pour hot milk into flour mixture and stir with a wire whisk until smooth.
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12
Add 1/2 teaspoon salt, 1/8 teaspoon white pepper, cayenne and nutmeg.
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13
Return to heat and whisk until thickened, about 1 minute.
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14
Remove from heat and whisk in egg yolks, one at a time.
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15
Stir in crab mixture, add salt and pepper to taste.
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16
Set aside.
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17
Beat egg whites with a pinch of salt until stiff but not dry.
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18
Gently stir half the egg white mixture into crab mixture.
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19
Stir in the cheese.
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20
Fold in remaining egg whites.
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21
Pour mixture into prepared mold.
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22
Set on middle rack in oven and bake 30 to 35 minutes, until souffle is golden.
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23
Individual souffles will bake in 25 to 30 minutes.
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24
Serve immediately.
