<http://schema.org/recipeInstructions>
" Pick over crabmeat to remove any pieces of shell or cartilage. Flake crabmeat. In 3-quart saucepan, melt margarine over medium heat. With wooden spoon, stir in flour and mustard, cook, stirring, 1 minute. Gradually whisk in milk and sherry and cook, whisking constantly, until mixture thickens and boils. Remove from heat. Gently stir in crabmeat, cheese, and parsley. Cool slightly. Meanwhile, preheat oven to 350 degrees F. Grease 1 1/2-quart souffl\u00E9 dish, sprinkle with bread crumbs. In medium bowl, with mixer at high speed, beat egg whites with cream of tartar until stiff peaks form. Stir egg yolks into cheese mixture, then, with rubber spatula, gently fold in egg whites, one-third at a time, just until blended. Pour into souffl\u00E9 dish. Bake souffl\u00E9 40 to 45 minutes, until puffy and golden. Serve immediately."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5076/crab-souffle-1497/?src=shelter_footer>