Crab Soufflé
Crab Soufflé is an moderately easy dinner. Made with 2 (7 1/4 oz.) cans crabmeat, 11 slices white bread, cut crust off, 1/2 c. mayonnaise, 1 c. chopped celery and 1/2 c. chopped green pepper, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
Drain and cut crabmeat into chunks.
Dice 6 slices of bread into 9
13-inch buttered baking dish.
Combine crab, mayo, celery, green pepper, onion and salt. Spread over bread in dish. Cube remaining bread, place on top of crab mixture. Mix eggs and milk together and pour all over in dish.
Cover and refrigerate overnight. Bake, uncovered, at 325°.
Remove from oven and spoon undiluted soup over top.
Return to oven and bake additional hour.
During last 30 minutes, sprinkle cheese on top.
Let set 10 minutes before cutting.
Serves 10 to 12.
🍷 Perfect Pairings
Complete your meal with these
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