Crab Souffle


  • 12 slices bread
  • 1 can crabmeat
  • Lawry's seasoning salt
  • 4 eggs
  • 3 cups milk
  • 1/2 tsp. salt
  • dash Worcestershire sauce
  • Ad
  • dash onion salt


Butter casserole dish. Decrust 12 slices bread. Butter on 1 side. Sprinkle crabmeat over 6 buttered slices. Sprinkle with Lawry's seasoning salt. Cover with 6 remaining slices bread, buttered. Mix 4 eggs with 3 cups milk, 1/2 tsp. salt, dash Worcester sauce, and onion salt. Soak overnight in refrigerator. Bake at 350 degrees F for 1 hour.

By Robin from Washington, IA

April 19, 20080 found this helpful

Hi, Sorry, but I did not like this recipe. It does not have the taste of crab. I have a recipe of "Crab Souffle" that I got from a chef, and I loved it. My friends and family love it very much. If you'd like to have the recipe, just reply.

ReplyWas this helpful?Helpful? Yes
July 19, 20100 found this helpful

I would like the recipe for "Crab Souffle" that Ina the guest post got from a chef.

ReplyWas this helpful?Helpful? Yes
July 19, 20100 found this helpful

I also would like to have the recipe for Crab Souffle that Ina, the guest poster got from a chef.

ReplyWas this helpful?Helpful? Yes

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