Instructions: Preheat the oven to 375 degrees. Generously butter a 1 1/2-quart souffle dish.

Melt the butter in a medium saucepan, add the flour and cook over medium heat until the flour foams, stirring often with a whisk, 2 to 3 minutes. Slowly pour in the milk and whisk to mix well. Continue cooking until thickened, 2 to 3 minutes.

Whisk in the lemon zest and salt and pepper to taste. Take the pan from the heat, stir in the crabmeat, herbs and egg yolks and set aside.

Beat the egg whites until stiff; do not overbeat or they will become grainy. Add 1/4 of the egg whites to the crabmeat mixture and stir to mix. Add to remaining egg whites and gently fold in to thoroughly mix.

Pour the souffle mixture into the prepared dish, smoothing the top. Bake in the preheated oven until puffed up tall and nicely browned on top, 30 to 40 minutes. Serve immediately.

This recipe yields 4 servings.

Comments: Souffles really arent difficult to prepare and they make a flavorful first course or light supper.

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