1. Melt butter in a 1-quart glass measuring pitcher in microwave oven (about 1 minute at High).
2. Stir in flour, paprika and salt; mix well. Add milk gradually, stirring until smooth. Cook uncovered in microwave oven 3 to 3 1/2 minutes
at High, or until thickened; stir twice. Add sherry and cheese; stir until cheese is partially melted.
3. Preheat convection oven to 300°F.
4. Stir crab meat into cheese sauce. Beat egg yolks in a bowl until lemon colored. Slowly add cheese sauce, stirring constantly.
5. Beat egg whites until stiff, not dry, peaks form. Stir about one-third of beaten egg whites into egg yolk mixture. Gently spread egg yolk mixture on remaining egg whites; fold in gently just until blended. Turn mixture into an ungreased 2-quart souffle dish. Insert tip of knife into mixture about 1 inch from outside edge and circle the mixture.
6. Place dish on bottom metal rack. Cook in convection oven 70 to 75 minutes at 300°F, or until set (metal knife inserted near center comes out clean).