Crab Tuna Souffle
From pamela 17 years ago
- - to make
- Serves 8
The unique mixture of seafood takes some preparation, but makes a great dish for special occasions.
Ingredients
- 1 (6 oz) can of crabmeat, liquid removed and flaked shopping list
- 1 (6 oz) can of tuna, liquid removed and flaked shopping list
- 4 cups French bread, cubed shopping list
- 8 oz muenster cheese, cubed shopping list
- 4 eggs shopping list
- 3 cups milk shopping list
- 3 tbsp butter shopping list
- 2 tbsp fresh parsley, chopped shopping list
- 1 tsp onion shopping list
- 2 tsp mustard powder shopping list
How to make it
- Combine the crabmeat and tuna in a small bowl. Then, put one layer of bread cubes on the bottom of a 1 1/2 qt casserole dish. Add another layer of the crab and tuna, then a layer of cheese and a pinch of parsley. Next, repeat the layers twice making sure to end with cheese and parsley on top. Whisk together the milk, butter, eggs, mustard powder and onion in a medium sized bowl. Then pour that mixture over the layers in the casserole dish. Cover and refrigerate for 3 hours (at least) or overnight, if possible. Preheat your oven to 350 degrees. Remove the dish and let it come to room temperature while your oven preheats. Finally, bake uncovered for 1 hour and 15 minutes, or until puffed and golden in color.
canzi
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" It was excellent "