Mushroom-Crab Meat Soufflé
Mushroom-Crab Meat Soufflé is an easy dinner. Made with 1 (10 1/2 oz.) can condensed cream of mushroom soup, 1 (7 1/2 oz.) can crab meat, well drained and flaked, 1/2 tsp. dill weed, 6 egg yolks and 6 egg whites, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
🔗 Recipe adapted from RecipeNLG-Full
👨🍳 Instructions
Heat oven to 325°.
To cook soufflé slowly and thoroughly, place an ungreased 2 1/2-quart casserole in a 9 x 13 x 2-inch baking pan and pour boiling water into baking pan about 1 inch deep.
Place in oven while preparing soufflé.
🍷 Perfect Pairings
Complete your meal with these
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