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Baked Crab-Tuna Fondue

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Anonymous (not verified)
Ingredients
  Canned crabmeat 7 Ounce
  Canned tuna 4 Ounce
  Cubed french bread 5 Cup (80 tbs) (About 10 One-Inch-Thick Slices)
  Muenster cheese 8 Ounce, cubed
  Chopped parsley 2 Tablespoon
  Eggs 4
  Milk 3 Cup (48 tbs)
  Butter/Margarine 3 Tablespoon, melted
  Dry mustard 2 Teaspoon
  Grated onion 1 Teaspoon
Directions

1 Drain crabmeat; flake and remove bony tis-sue, if needed.
Drain and flake tuna.
Combine crab and tuna in a small bowl.
2 Layer one-third each of the bread, sea food, cheese, and parsley into a buttered 6-cup straight-side baking dish.
Repeat with remaining bread, seafood, cheese, and parsley to make 2 more layers.
3 Beat eggs with milk, melted butter or marga-rine, mustard, and onion until blended in a medium-size bowl; pour over bread-seafood layers; cover.
Chill at least for 3 hours, or overnight.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Everyday
Servings: 
6

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