Crab Souffle Recipe

Name: Crab Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans (7 1/4 oz.) King Crab meat; 1/2 c. mayonnaise; 1 medium onion, chopped fine; pimento; 1 green pepper, chopped fine; 1 c. celery; 1 can mushroom soup, undiluted; 2 c. milk; 4 eggs; 10 to 12 slices bread; 1 to 1 1/2 c. shredded Cheddar cheese; paprika

Servings: persons

2 cans (7 1/4 oz.) King Crab meat
1/2 c. mayonnaise
1 medium onion, chopped fine
pimento
1 green pepper, chopped fine
1 c. celery
1 can mushroom soup, undiluted
2 c. milk
4 eggs
10 to 12 slices bread
1 to 1 1/2 c. shredded Cheddar cheese
paprika

1
Trim crusts from Pepperidge Farm type bread and cut into cubes.
2
Place 1/2 of bread in a greased 3-quart casserole.
3
Mix other ingredients, except for milk and eggs and spread on top of bread cubes.
4
Add remaining cubes and the rest of the mix.
5
Beat eggs and milk.
6
Pour over casserole and place in refrigerator, at least overnight (12 hours).
7
Just before baking top with cheese and paprika.
8
Have casserole at room temperature and bake for 1 hour at 350u00b0.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cans (7 1/4 oz.) King Crab meat, 1/2 c. mayonnaise, 1 medium onion, chopped fine, pimento, and more.

Yes, Crab Souffle falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab Souffle

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