Crabmeat Souffle - cooking recipe

Ingredients
    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
    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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