Crab Tuna Souffle9 Reviews
- Prep: 20 min
- Cook: 1 hr 15 min
- Ready In: 4 hr 35 min
“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.” - by Jackie B.
Original recipe yields 8 servings
- 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.
- 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.
- Preheat the oven to 350 degrees F (175 degrees C). Let the dish come to room temperature while the oven preheats.
- Bake uncovered for 1 hour and 15 minutes in the preheated oven, or until puffed and golden.
Amount Per Serving (8 total)
- 425 cal
- 18.8 g
- 34.7 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"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 make a..." See more very nice romantic dinner for two as well."
"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 adults..." See more and 3 picky children who ate it as well). The only thing I really changed was to make 2 layers and found that that was plenty, and used Gouda cheese instead of muenster. I'll definitely try it with other fishes/meats as well!"
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