Crab Souffle Recipe
Ingredients:
- 2 to 3 cups crab meat
- 14 slices white bread, divided
- 1 cup diced celery
- 1 onion, diced
- 1/4 cup mayonnaise
- 4 eggs
- 3 cups milk
- 1/2 teaspoon prepared mustard
- Salt and pepper to taste
- 1 (10 1/2-ounce) can cream of mushroom soup, undiluted
- 1 cup shredded cheddar cheese
- Paprika
How to cook Crab Souffle:
- Cut 8 slices bread into cubes and arrange in 11x7x2-inch baking dish.
- Combine crab meat, celery, onion and mayonnaise; spoon on bread cubes.
- Trim crust from 6 slices bread and arrange on crab mixture.
- Beat eggs, milk, mustard, salt and pepper together; pour over bread. Chill 8 hours.
- Bake at 325°F(165°C) for 15 minutes.
- Spread soup on bread and top with cheese; sprinkle with paprika.
- Bake at 325°F(165°C) for 1 hour.
Note:
The Crab Souffle recipe easy to prepare and so good!
This recipe for Crab Souffle serves/makes: 6 – 8
The Crab Souffle recipe is adopted from The Connecticut Cooks II – 1985.
Main Ingredient: Crab
Preparation Method: Baked
Cuisine: American