You are here

Brunch Crab Souffle

admin's picture
Ingredients
  Firm white bread slice/Cracked-wheat bread 8
  Butter/Margarine 3 Tablespoon
  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)
  Eggs 4
  Milk 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

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.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Seafood

Rate It

Your rating: None
4.241665
Average: 4.2 (12 votes)