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Crabmeat Souffle Recipe

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This recipe for Crabmeat Souffle, by , is from Wyer Family cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Denise Wyer


12 slices bread, cubed
3 cans crab meat or 3 cups fresh crab
1 1/2 cup green pepper, chopped
1 1/2 cup medium green onion, chopped
1 1/2 cup celery, diced
3/4 cup mayonaise
salt & pepper to taste
6 eggs
4 1/2 cup milk
1 1/2 cup grated cheddar cheese
1 1/2 cup mushroom soup

Place half the cubed bread in bottom of well buttered 9 x 13" baking dish. Combine crab, green pepper, onion, celery, & mayonaise. Season with salt & pepper.

Spread over bread in dish, cover with remaining bread.

Beat eggs and milk together. Pour over the top
Let stand several hours or overnight in refrigerator.

Bake 15 min at 350o Top with soup and sprinkle cheese over all.

Bake for 1 hour or until set using pan with 1" hot water under baking dish as for custard.

Number Of Servings:
Number Of Servings:
12 - 16




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