Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter
     1/2  cup           flour
   2      cups          milk
   4                    egg yolks
     1/2  teaspoon      salt
   1      dash          red pepper
   2      teaspoons     snipped chives
   4                    egg whites
     1/4  teaspoon      cream of tartar
     1/3  cup           parmesan cheese
                        -----crabmeat filling-----
   4                    scallions -- (finely chopped)
   2      tablespoons   butter
   2      packages      crabmeat -- (6oz. ea)
   1      3 oz.         cream cheese
     1/3  cup           half and half
   2      teaspoons     snipped parsley
   1      dash          Tabasco
   1                    salt and pepper to taste

Preparation:

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 until 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. Preheat oven 350F Beat in whites with cream of tartar, stiff not dry. Fold in 1/4 whites into mixture, fold in remaining whites. Bake until puffed and golden brown 35-45 minutes. Immediately loosen soufflé 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 until tender. Stir in remaining ingredients. Heat until hot.