Crab Soufflé
Crab Soufflé is an moderately easy dinner. Made with 2 cans (7 1/4 oz.) king crab meat, 1/2 c. mayonnaise, 1 medium onion, chopped fine, pimento and 1 green pepper, chopped fine, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
🔗 Recipe adapted from RecipeNLG-Full
Trim crusts from Pepperidge Farm type bread and cut into cubes.
Place 1/2 of bread in a greased 3-quart casserole.
Mix other ingredients, except for milk and eggs and spread on top of bread cubes.
Add remaining cubes and the rest of the mix.
Beat eggs and milk.
Pour over casserole and place in refrigerator, at least overnight (12 hours).
Just before baking top with cheese and paprika.
Have casserole at room temperature and bake for 1 hour at 350°.
Serves 10 to 12.
🍷 Perfect Pairings
Complete your meal with these
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