Hot Crab Souffle
|White bread slice||10|
|Flaked crab||2 Cup (32 tbs)|
|Mayonnaise||1 Cup (16 tbs)|
|Onion||1 Small, chopped|
|Chopped celery||1 Cup (16 tbs)|
|Green pepper||1 Medium, chopped|
|Minced parsley||1 Tablespoon|
|Grated lemon peel||1 Teaspoon|
|Milk||3 Cup (48 tbs)|
|Canned mushroom soup||10 1⁄2 Ounce, undiluted|
|Grated parmesan cheese||1 Cup (16 tbs)|
Dice 4 slices of the bread and place in bottom of buttered 3-quart shallow casserole, preferably rectangular.
Mix together in large bowl the crab, mayonnaise, onion, celery, green pepper, parsley, lemon peel, salt, and pepper.
Arrange over the bread mixture.
Trim crusts from remaining slices of bread and arrange over crab mixture to cover completely.
In separate bowl, slightly beat the eggs, add the milk, and beat until well blended; pour over bread.
Cover and place in refrigerator overnight.
Bake, uncovered, in moderately slow oven (325°) for 1 hour, 15 minutes.
Heat soup until just hot; spoon over baked souffle.
Sprinkle generously with cheese; place under broiler for about 2 minutes.
Sprinkle with paprika and serve.
Makes 12 servings.