Cheese Souffle with Crab and Prosciutto

First ever soufflé. Un-freaking-real. Ahhhh, sounds terrifying but its pretty simple really - white sauce, strained - eggs whites at soft peaks - egg yolks and flavours with some cheese - buttered ramikins - happy Alex, wife and kids. Sooooo making this again. I really think that this would be brilliant in small muffins moulds as a party food. I will have a wild stab in the dark here however - as I used chunks of crab (my brother brought me some he had caught and picked and it was freaking awesome) I am guessing that it would have dragged down the rising process. It was still fluffy though. Also, next time, I plan on flavouring the milk with chilli too.

4 eggs, seperated
1 small onion in small dice
1 clove garlic minced
50 gms butter
3 tbs flour
1 cup milk
1 handful basil
4 tbs parmessan
3 tbs Tasty or other grated cheese
200 gms picked crab (or more)
2 slices prosciutto grilled

Preheat an oven to 180C. Grease 4 ramekins with a little of the butter then place in the oven. Make a white sauce by sautéing the onion and garlic with the remaining butter over a medium low heat until translucent. Add in the flour and cook, stirring for 4 or 5 minutes. Pour in the milk and add in the basil. Continue cooking until thickens like thickened cream. While this happens (it only takes a minute or so) beat the egg whites to soft peaks. Chop the prosciutto. Strain the white sauce through a sieve and discard the solids. Stir the white sauce and cheese together until the cheese melts then mix through the egg yolks, crab and chopped prosciutto. Semi-carefully stir through half of the egg white. Carefully stir though the remaining egg white then spoon into the ramekins until 3/4 full. Bake for 20 minutes or until golden on top.
I served this with a simple salad of chopped roma tomatoes, balsamic glaze and torn basil. My recommendation is, make a double batch because it is really great.