Brunch Crab Souffle Recipe
Ingredients
| 8 slices firm, white bread or cracked-wheat bread | ||
| Butter/Margarine | 3 Tablespoon | |
| 2 (6-oz.) pkgs. frozen crabmeat, thawed, or 2 (6-oz.) cans crabmeat, drained | ||
| Mushrooms | 1/2 Pound, sliced | |
| Green onions | 1/4 Cup (16 tbs), sliced | |
| Shredded cheese | 2 Cup (16 tbs) | |
| Eggs | 4 standard | |
| Milk | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
Directions
Remove crusts from bread; reserve crusts.
Cut trimmed bread into cubes; set aside.
In a blender or food processor fitted with a metal blade, process crusts to make fine crumbs.
Set aside 2 tablespoons crumbs.
Reserve or freeze remaining crumbs for another purpose.
Butter a 2-quart souffle dish with 1 tablespoon butter or margarine.
Dust with 2 tablespoons breadcrumbs.
Flake crabmeat; remove cartilage.
Melt remaining 2 tablespoons butter or margarine in a skillet.
Add mushrooms; saute until soft.
Remove skillet from heat.
Stir in green onions and crabmeat.
In crumb-coated souffle dish, alternate bread cubes, shredded cheese and crabmeat mixture.
Make several layers, beginning and ending with bread cubes.
In a large bowl, beat eggs; stir in milk, salt, mustard and pepper until blended.
Slowly pour over layered ingredients in dish.
Cover; refrigerate at least 4 hours before baking.
Preheat oven to 325F (165C).
Bake souffle 1-1/2 hours or until top is golden brown and a knife inserted in center comes out clean.
Cut trimmed bread into cubes; set aside.
In a blender or food processor fitted with a metal blade, process crusts to make fine crumbs.
Set aside 2 tablespoons crumbs.
Reserve or freeze remaining crumbs for another purpose.
Butter a 2-quart souffle dish with 1 tablespoon butter or margarine.
Dust with 2 tablespoons breadcrumbs.
Flake crabmeat; remove cartilage.
Melt remaining 2 tablespoons butter or margarine in a skillet.
Add mushrooms; saute until soft.
Remove skillet from heat.
Stir in green onions and crabmeat.
In crumb-coated souffle dish, alternate bread cubes, shredded cheese and crabmeat mixture.
Make several layers, beginning and ending with bread cubes.
In a large bowl, beat eggs; stir in milk, salt, mustard and pepper until blended.
Slowly pour over layered ingredients in dish.
Cover; refrigerate at least 4 hours before baking.
Preheat oven to 325F (165C).
Bake souffle 1-1/2 hours or until top is golden brown and a knife inserted in center comes out clean.
Chef
