INGREDIENTS

INSTRUCTIONS

If the crab is whole, pull the body apart and pick out all the meat -
discarding only the mouthpiece and the grey "dead man's fingers" that
fringe the inside carapace. For extra flavour, make a stock with crab
shell, flavoured with a piece of carrot and a quarter of onion, and
boil down to a couple of well-flavoured tablespoons which can replace
the equivalent milk in the basic white sauce given above.  Prepare the
white sauce; melt the butter in a small pan. Stir in the  flour and fry
gently until the mixture is still pale but sandy. Whisk  in the milk
slowly, beating till you have a thick sauce. Simmer for 5  minutes.
Preheat the oven to 400 F (200 C) gas mark 6. Stir the  crabmeat and
prepared laverbread into the sauce. Season with salt,  pepper and
nutmeg. Separate the eggs.  Beat the whites until quite  stiff. By now
the sauce will be cool enough to stir in the yolks.  Fold in the
whites, turning well to "tire" the mixture. Taste and  adjust the
seasoning. Butter eight small souffle dishes and spoon in  the mixture,
leaving a finger's worth for expansion. Bake for 10-12  minutes until
puffed up and golden.  Meanwhile make the cockle sauce.  Heat up the
reserved white sauce  with the cream.  Stir in the cockles and
laverbread. Season with the  salt and freshly milled pepper. Serve with
the souffles as soon as  they are ready.  Source: Elisabeth Luard in
"Country Living" (British), April 1989.  Typed for you by Karen
Mintzias  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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