Preheat the oven to 350°F. Butter the sides and bottoms of six 4-ounce ramekins. Coat with bread crumbs. Set aside. Lightly butter a baking sheet and set aside.
Heat a medium skillet over high heat. Add the olive oil, red pepper and garlic and cook for 5 minutes to soften the peppers. Add the crab meat and sauté until heated through. Add the sherry and pepper. Cook until pan is dry. Remove from the heat and reserve.
Melt the butter over medium heat. Stir in the flour and stir until a smooth paste forms. Add the milk and cook for 3 to 4 minutes, stirring constantly, until thick and smooth. Remove from the heat and stir in the egg yolks, parmesan cheese, parsley, green onion, crab mixture and salt. Transfer to a bowl and let cool to room temperature. Beat the egg whites until stiff peaks form. Fold the egg whites into the soufflé base to lighten it. Divide the mixture among the prepared ramekins. Place in a large pan and fill halfway up the sides of the ramekins with hot water. Bake for 20 minutes, until firm. Remove the ramekins from the water bath. Once cool, gently invert the soufflés into your hand and set top-side up on the prepared baking sheet.
Increase the oven temperature to 450° F. Bake the soufflés for 5 minutes, until puffed and slightly browned. Serve atop lightly dressed salad greens.
Enjoy with a glass of Cakebread Cellars Cuttings Wharf Chardonnay.