Crab Souffle

By t1bishop

Hands on 25 minutes
Total time: 1hour. 45
minutes. plus more for
refrigeration

Ingredients

• 12 ounces fresh crabmeat
• 4 cups cubed French
• bread. about half a loaf
• 8 ounces Muenster cheese. cubed
• 2 tablespoons chopped fresh parsley
• 2 ounces shredded Swiss cheese
• 4 eggs
• 3 cups milk
• 3 tablespoons butter cut into small pieces
• 2 teaspoons mustard powder
• 1 1/2 teaspoons grated onion
• 1 teaspoon minced garlic
• 1/2 teaspoon white pepper

Preparation

Step 1

lightly grease 2 1/2 quart souffle dish
with cooking spray.
Place the crabmeat in a small bowl and set aside.
Place a layer of bread cubes in the bottom of the souffle dish. Cover with a layer of the crab, then a layer of Muenster cheese and a sprinkle of
parsley. Repeat layers two more times, ending with cheese and parsley.
Top with shredded Swiss cheese.
In a medium bowl whisk together the egg,
milk, butter, mustard powder, onion. garlic and white pepper. Pour over
the layers in the dish. Cover and refrigerate for at least 3 hours, or overnight.
Preheat oven to 350 degrees. let the dish come to room temperature while the oven preheats.
Bake uncovered for 1 hour 15 minutes, or until puffed and golden.