Instructions: In saucepan melt butter over low heat. Stir in flour & salt to make a smooth paste. Add milk slowly, stirring constantly, until thickened. Remove from heat. Cool. Beat egg yolks into sauce. Fold in mayonnaise. Stir in salt, pepper, paprika, parsley & crab meat. Beat egg whites until stiff, but not dry. Gently fold in one-fourth of the whites until mixed. Then gently fold in remaining whites. Pour into a 1-1/2 quart souffle dish. Bake in hot (450 degree) oven for 25 minutes or until brown & puffed.

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