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HOT CRAB SOUFFLÉ
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| Ingredients: |
8 slices bread, cubed
2 Cups cooked crab or shrimp, or 1/2 of each
1/2 Cup mayo
1 onion, diced
1 Cup Celery, chopped
Grated cheese
1 small green pepper, diced
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3 Cups milk
1 Tablespoon Worcestershire sauce
4 eggs
1 Cup cream of mushroom soup
1 Teaspoon lemon juice
Paprika
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| Procedures: |
Dice the bread into a baking dish.
In a separate bowl mix seafood, mayonaisse, pepper, celery, onion and soup.
In a separate bowl mix eggs, milk and Worcestershire sauce.
Pour seafood-mayonnaise-soup mixture over diced bread and stir.
Pour egg mixture over all and stir to combine.
Chill overnight.
Bake at 325o.
After 15 minutes remove from oven and sprinkle with cheese and paprika.
Bake for one more hour at 325o.
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| Notes: |
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2011-08-07: Added, but not scheduled.
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