Crab And Lemon Thyme Soufflés

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Fine dry bread crumbs, for the ramekins

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 cup milk


3 large egg yolks

2 teaspoons minced lemon thyme

1/2 pound fresh crabmeat, picked over to remove cartilage

Freshly ground pepper

6 large egg whites, at room temperature

Chervil Butter Sauce

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