Crab Tuna Souffle

Crab Tuna Souffle

10
Jackie B. 1

"My dad used to make this recipe when I was a child. It was the only way I would eat seafood. Now that I've become a seafood lover, I really enjoy this one even more! Good for special occasions since it has to be chilled overnight."

Ingredients

4 h 35 m {{adjustedServings}} servings 425 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 425 kcal
  • 21%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 28.9 g
  • 58%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 703 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

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  1. In a small bowl, stir together the crabmeat and tuna. Place a layer of bread cubes in the bottom of a 1 1/2 quart casserole dish. Cover with a layer of the crab and tuna, then a layer of cheese and a sprinkle of parsley. Repeat layers 2 more times ending with cheese and parsley on top.
  2. In a medium bowl, whisk together the eggs, milk, butter, mustard powder and onion. Pour over the layers in the dish. Cover and refrigerate for at least 3 hours, or overnight.
  3. Preheat the oven to 350 degrees F (175 degrees C). Let the dish come to room temperature while the oven preheats.
  4. Bake uncovered for 1 hour and 15 minutes in the preheated oven, or until puffed and golden.
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Reviews

10
  1. 12 Ratings

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This is a great recipe. I also grew up being served this dish. For a nice change around, we often used canned salmon and small fresh shrimp. This dish, a green salad and bottle of white wine ...

This is a very good idea and it tasted pretty good, but not great. I would, however, make it again and try adding different things to it. It was also very heavy and filling and fed 6 people (3 ...

This is very good, but not great. Maybe I should've used fresh parsley. I can see this being a great, economical seafood choice on a party buffet table.