Crab Souffle
Ingredients
- 12 slices bread
- 1 can crabmeat
- Lawry's seasoning salt
- 4 eggs
- 3 cups milk
- 1/2 tsp. salt
- dash Worcestershire sauce
- dash onion salt
Directions
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
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By
07/19/2010
I also would like to have the recipe for Crab Souffle that Ina, the guest poster got from a chef.
By
07/19/2010
I would like the recipe for "Crab Souffle" that Ina the guest post got from a chef.
By Ina (Guest Post)
04/19/2008
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.
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07/19/2010
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