Crab Souffle

3 Tbsp. butter
3 Tbsp. flour
1/2 tsp. thyme (optional)
Salt
Pepper
5 eggs, separated
1 c. milk
1can flaked crabmeat
1can small shrimp

Melt butter; add flour; cook until bubbly. Add milk and boil 1 minute, stirring constantly. Remove from stove; then add beaten egg yolks and crab and shrimp. Cool. Fold in egg whites, stiffly beaten. Pour in buttered casserole and bake at 375 for 45 minutes in water bath.

Sauce for Crab Souffle:

1 Tbsp. butter
1 Tbsp. flour
1 c. milk or half & half
Salt
1 c. shredded cheese (Cheddar)
3/4 c. sliced pitted ripe olives

Melt butter, add flour and cook. Add milk, cream and cook until smooth. Add seasoning, cheese and olives. Serve over serving of souffle. Serve this with a fresh fruit salad and broccoli spears, buttered.) Serves 4-6.