Crab-Asparagus Souffle

1 small onion, chopped
1/2 c. butter or margarine
1/2 c. flour
1 tsp. salt
Dash of white pepper
2 1/2 c. milk
4 oz. Swiss cheese, shredded
2 Tbsp. dry sherry
1/2 tsp. dry mustard
4 eggs, separated
1 (6 oz) pkg. frozen crabmeat, thawed, drained and flaked
1 (10 oz.) pkg. frozen asparagus, cooked and cut into 1” pieces

(NOTE: 1 (7 oz.) can tuna, drained or 1 (8 oz.) can salmon, drained, can be substituted for crabmeat.) In large saucepan saute onion in butter until soft. Stir in flour, salt and pepper until mixture bubbles. Stir in two cups of milk and cook, stirring constantly, until sauce thickens and bubbles. Cook and stir one minute. Reserve one cup of the mixture in bowl. In remaining sauce in pan add cheese and dry mustard. Heat and stir until cheese melts; remove from heat. Fold, crab, asparagus, remaining milk and sherry into reserved sauce in bowl. Spoon into an eight-cup souffle dish or straight-sided casserole, pushing pieces of crab and asparagus against side of dish. In large mixer bowl beat egg whites at high speed until soft peaks are formed. Beat egg yolks in medium bowl at high speed; blend in cheese mixture until smooth. Fold egg yolk mixture into egg whites until well blended. Spoon over sauce in dish. With table knife cut a ring around souffle mixture about 1-inch from edge of dish to create a “top hat.” Bake 45 minutes in preheated 350° oven or until puffed and golden brown. Serve immediately. Makes four – five servings.

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