Crabmeat Souffle - cooking recipe
Ingredients
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12 slices bread, crusts removed and cubed
3 c. (3/4 lb.) sharp Cheddar cheese, cubed
2 (7 1/2 oz.) cans crabmeat
6 eggs, beaten
2 c. milk
1/2 tsp. salt
1/2 c. butter or margarine, melted
1 Tbsp. chopped pimento (optional)
Preparation
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In a buttered 2-quart shallow casserole, layer the bread cubes, cheese and then the crabmeat.
Repeat layers.
Combine beaten eggs, milk and salt and pour over layers.
Refrigerate 2 hours or overnight.
Pour melted butter over top and sprinkle with chopped pimento, if desired.
Set casserole in a pan of water and bake at 400\u00b0 for 30 to 35 minutes.
Makes 6 servings.
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