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Hot Crab Souffle

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Ingredients
  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
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Eggs 4
  Milk 3 Cup (48 tbs)
  Canned mushroom soup 10 1⁄2 Ounce, undiluted
  Grated parmesan cheese 1 Cup (16 tbs)
  Paprika To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Crab
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
90 Minutes
Ready In: 
110 Minutes
Servings: 
12

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