Baked Crab-Tuna Fondue Recipe
Ingredients
| Canned crabmeat | 7 Ounce | |
| Canned tuna | 4 Ounce | |
| Cubed french bread | 5 Cup (80 tbs) (About 10 One-Inch-Thick Slices) | |
| Muenster cheese | 8 Ounce, cubed | |
| Chopped parsley | 2 Tablespoon | |
| Eggs | 4 | |
| Milk | 3 Cup (48 tbs) | |
| Butter/Margarine | 3 Tablespoon, melted | |
| Dry mustard | 2 Teaspoon | |
| Grated onion | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 951 Calories from Fat 269
% Daily Value*
Total Fat 30 g46.7%
Saturated Fat 15.5 g77.6%
Trans Fat 0 g
Cholesterol 237.3 mg79.1%
Sodium 1874.9 mg78.1%
Total Carbohydrates 120 g40%
Dietary Fiber 5 g20%
Sugars 11.8 g
Protein 51 g101.3%
Vitamin A 25.7% Vitamin C 11.9%
Calcium 51.6% Iron 48.2%
*Based on a 2000 Calorie diet
Directions
Drain and flake tuna.
Combine crab and tuna in a small bowl.
2 Layer one-third each of the bread, sea food, cheese, and parsley into a buttered 6-cup straight-side baking dish.
Repeat with remaining bread, seafood, cheese, and parsley to make 2 more layers.
3 Beat eggs with milk, melted butter or marga-rine, mustard, and onion until blended in a medium-size bowl; pour over bread-seafood layers; cover.
Chill at least for 3 hours, or overnight.
Chef
