Brunch Crab Souffle
|Firm white bread slice/Cracked-wheat bread||8|
|Frozen crabmeat/Two 6 ounce cans crabmeat, drained||12 Ounce, thawed (Two 6 Ounce Packages)|
|Mushrooms||1⁄2 Pound, sliced|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Shredded cheese||8 Ounce (Gruyere Or Emmentaler, 2 Cups)|
|Milk||1⁄2 Cup (8 tbs)|
|Dry mustard||1⁄2 Teaspoon|
Remove crusts from bread; reserve crusts.
Cut trimmed bread into cubes; set aside.
In a blender or food processor fitted with a metal blade, process crusts to make fine crumbs.
Set aside 2 tablespoons crumbs.
Reserve or freeze remaining crumbs for another purpose.
Butter a 2-quart souffle dish with 1 tablespoon butter or margarine.
Dust with 2 tablespoons breadcrumbs.
Flake crabmeat; remove cartilage.
Melt remaining 2 tablespoons butter or margarine in a skillet.
Add mushrooms; saute until soft.
Remove skillet from heat.
Stir in green onions and crabmeat.
In crumb-coated souffle dish, alternate bread cubes, shredded cheese and crabmeat mixture.
Make several layers, beginning and ending with bread cubes.
In a large bowl, beat eggs; stir in milk, salt, mustard and pepper until blended.
Slowly pour over layered ingredients in dish.
Cover; refrigerate at least 4 hours before baking.
Preheat oven to 325F (165C).
Bake souffle 1-1/2 hours or until top is golden brown and a knife inserted in center comes out clean.