Artichoke-Crab Soufflé

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Vegetable cooking spray

2 bacon slices

1/4 cup finely chopped onion

2 tablespoons all-purpose flour

1 1/2 cups 2% low-fat milk

1/4 cup egg substitute

1/4 cup (1 ounce) grated fresh Parmesan cheese

1/4 teaspoon salt

1/8 teaspoon white pepper

1/8 teaspoon ground red pepper

1 (14-ounce) can artichoke hearts, drained and finely chopped

1/2 pound lump crabmeat, shell pieces removed

4 egg whites (at room temperature)

1/2 teaspoon cream of tartar

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