Title: Crab souffle roll
 Categories: Appetizers, Seafood, Cheese
      Yield: 7 servings
 
    1/2 c  Butter
    1/2 c  Flour
      2 c  Milk
      4    Egg Yolks
    1/2 ts Salt
      1    Dash Of Red Pepper
      2 ts Snipped Chives
      4    Egg Whites
    1/4 ts Cream Of Tartar
    1/3 c  Parmesean Cheese

MMMMM----------------------CRABMEAT FILLING---------------------------
      4    Scllaions (Finely Chopped)
      2 tb Butter
      2 pk (6 Oz. Each) Crabmeat
      3 oz Cream Cheese
    1/3 c  Half And Half
      2 ts Snipped Parsley
      1 ds Tabasco
      1    Salt And Pepper To Taste
 
  Grease 15 1/2 x 10 1/2 x 1" pan.  Line with waxed paper, grease
  lightly and flour.  Heat butter and remove from heat.  Stir in flour.
  Cook over low heat, stirring til smooth and bubbly.  Remove from
  heat, stir in milk. Heat to boiling, stir constantly.  Boil and stir
  1 minute.  Remove from heat, beat in egg yolks, one at a time.  Stir
  in salt, red pepper, chives, and cheese.  Cool at room temp, cover
  mix to prevent film.  Heat oven 350øF. Beat in whites with cream of
  tartar, sitff not dry.  Fold in 1/4 whites into mixture, fold in
  remaining whites.  Bake until puffed and golden brown 35-45 minutes.
  Immediately loosen souffle from edges of pan, invert on cloth covered
  cooking rack.  Spread with filling.  Roll from narrow end ~cut
  desired slices when cool. Cook and stir green onions in butter til
  tender.  Stir in remaining ingredients.  Heat until hot.