||Place olive oil and butter in a small saucepan over medium heat.
Allow butter to melt and add shallots and red bell pepper.
Saute shallots and pepper until they are tender.
Add curry powder and cayenne pepper and continue to cook and toast the spices over medium-low heat for about 1 minute, taking care not to let vegetables brown.
Sprinkle flour over vegetable mixture.
Cook over medium heat for about 1-2 minutes to remove the starchy taste.
Using a whisk, stir in the half-and-half and whisk and cook until mixture is thickened, about 2-3 minutes.
Add the crumbled goat cheese and whisk to blend in the cheese as it melts.
The cheese should melt and blend into the mixture.
Remove pan from heat and stir in the dill and sherry and mix until blended.
Pour into a 3-quart mixing bowl and allow mixture to cool down to room temperature.
The mixture can be prepared up to this point 1-2 days in advance. If preparing in advance, allow the mixture to cool to room temperature and place plastic wrap tight against the surface of the base. This will prevent it from forming a “skin” on top.
While mixture is cooling, turn on oven and preheat to 400 degrees.
Prepare soufflé dishes by buttering with softened butter and coating with bread crumbs.
Once mixture is at room temperature, fold in the crab meat and set aside until egg whites are whipped.
Place egg whites into the large bowl of an electric mixer or a 3-quart stainless or glass bowl if using an electric hand mixer.
Add a pinch of cream of tartar and a pinch of salt to the egg whites.
Begin whipping on low speed until mixture begins to get frothy and foamy.
Turn speed up to medium high and whip until soft peaks form and finally turn up once more to high speed.
Whip egg whites until they form stiff peaks.
Add ¼ quarter of the egg whites to the soufflé base and stir in to lighten the consistency.
Add one-half of the remaining egg whites and gently fold into the base.
Add remaining egg whites and fold into the base.
When all of the egg whites have been folded in, divide mixture between the soufflé dishes filling each one to about ½-inch from the top.
Smooth out the tops of each soufflé and place the dishes on a baking sheet.
Place into the preheated oven and bake for 12 minutes.
The souffles are done when they have risen above the top edge of the dish and have a very tiny jiggle at the center.
Using tongs, remove from baking tray and place on small doily-lined plates and serve immediately.