Recipe

Crab Tuna Souffle Recipe

Add Step-by-Step Photos	Pamela / All my dishes 3 years, 3 months ago The unique mixture of seafood takes some preparation, but makes a great dish for special occasions. Servings:8	Pamela
	crab tuna souffle seafood

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canzi

kristopher

Ingredients

1 (6 oz) can of crabmeat, liquid removed and flaked

1 (6 oz) can of tuna, liquid removed and flaked

4 cups French bread, cubed

8 oz Muenster cheese, cubed

4 eggs

3 cups milk

3 tbsp butter

2 tbsp fresh parsley, chopped

1 tsp onion

2 tsp mustard powder

Directions

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.

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Comments

canzi 1 year, 10 months ago said:
I made this tonight. It was fairly easy, and it turned out great. I used sourdough french bread, and it tasted really good. I will upload a pic I took.

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