Laverbread And Crab Souffles With Cockle Sauce

• 4 cockles
• 3 eggs
• 2 prepared laverbread
• 1 crab (boiled)
• 350 ml milk
• 120 ml whipping cream
• 120 ml sauce from souffle mix (white)
• 95 gr prepared crabmeat
• 55 gr butter
• 30 gr flour