Crab Roll

	Ingredients
	Separate the egg yolks from the whites, placing the whites in the refrigerator. Place a saucepan on the stove, melt the butter in it. Reduce the heat, add flour and cook, stirring constantly, until a thick mass is obtained.
	Carefully pour in the milk in a thin stream while continuing to stir. Once the mixture begins to boil, remove the saucepan from the heat. Stir in the yolks. Peel and finely chop the garlic, then add it, along with salt and pepper, to the mixture. Mix thoroughly and let cool to room temperature, stirring occasionally. Preheat the oven to 180 °C.
	Beat the egg whites until stiff peaks form, then add 2 tablespoons to the flour mixture and stir. Incorporate the remaining egg whites and grated cheese, mixing thoroughly again. Line a baking tray with parchment paper and grease it with vegetable oil. Pour the mixture onto the tray, smooth it out, and place it in the oven for 30 minutes. Remove from the oven, cover with plastic wrap, and allow to cool.
	Rinse the onion, finely chop it, and sauté in heated butter until soft. Cut the crab sticks into small cubes, transfer them to a bowl, and add the sautéed onion, herbs, and processed cheese. Season with salt and pepper to taste, mixing thoroughly.
	On the cooled soufflé, spread the filling, ensuring it evenly covers the soufflé while leaving a couple of centimeters at the edges.
	Roll the soufflé into a log, wrap it in parchment paper, and let it rest in the refrigerator for an hour. Serve as a cold appetizer.