Danish Creamery : Cheddar Crab Soufflé

Ingredients

• 3 Tablespoons Danish Pink Himalayan Salted butter, plus more for the dish
• 4 Tablespoons grated Parmesan, divided
• 3 ½ Tablespoons all-purpose flour
• 1 cup whole milk
• Kosher salt
• freshly ground black pepper
• 1 teaspoon Dijon mustard
• 4 large egg yolks
• 6 ounces lump crab meat, picked over
• 2 Tablespoons mixed fresh herbs, chopped (chives, dill, parsley)
• 5 egg whites, cold
• ½ teaspoon cream of tartar
• 3 ounces white Cheddar, grated