Crab Souffle |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | |||||||||
| INGREDIENTS: | ||
| 14 slices white bread, divided | 2 to 3 cups crabmeat | 1 cup diced celery |
| 1 onion, diced | 1/4 cup mayonnaise | 4 eggs |
| 3 cups milk | 1/2 teaspoon prepared mustard | salt and pepper to taste |
| 1 (10 1/2-ounce) can cream of mushroom soup, undiluted | 1 cup shredded cheddar cheese | paprika |
| 1 | Cut 8 slices bread into cubes and arrange in 11x7x2-inch baking dish. Combine crabmeat, celery, onion and mayonnasie; spoon on bread cubes. Trim crust from 6 slices bread and arrange on crab mixture. Beat eggs, milk, mustard, salt and pepper together; pour over bread. Chill 8 hours. Bake at 325 degrees for 15 minutes. Spread soup on bread and top with cheese; sprinkle with paprika. Bake at 325 degrees for 1 hour. |