Hot Crab And Avocado Souffles

15 g/1/2 oz polyunsaturated margarine
1 tablespoon plain flour
150 ml/1/4 pint skimmed milk
salt
freshly ground black pepper
1/2 teaspoon finely grated lemon rind
3 eggs, separated
225 g/8 oz white crabmeat
1 avocado, halved, stone removed, peeled and
chopped
Grease 4 individual ramekin dishes.

Melt the margarine and stir in the flour; cook for 30 seconds. Gradually add the skimmed milk and bring to the boil, stirring, until the sauce has thickened. Add the salt and pepper to taste and the lemon rind, and beat in the egg yolks.

Beat the egg whites until stiff but not dry. Mix the crabmeat into the sauce mixture and then lightly fold in the avocado and the egg whites.

Divide the mixture among the prepared dishes. Bake in an oven preheated to 190 °C/375 °F, Gas Mark 5, for 25 minutes or until well risen and golden. Serve immediately.

SERVES 4