Dice half of bread into baking dish. Mix crab, Mayonnaise, onion, green pepper, celery and spread over bread. Trim remaining bread and spread over crab. Mix eggs and milk together and pour over crab. Place in refrigerator overnight. Bake at 325ºF. for 15 minutes. Remove from oven and spoon soup over top. Sprinkle cheese and paprika over top. Bake for one hour. Serves 8
Crab Souffle #28 eggs
1/4 cup of heavy cream
2 scallions, chopped
1 can of crab meat
4 ounces of canned mushrooms
1/4 teaspoon of garlic salt
1/4 teaspoon of paprika
1/8 teaspoon of white pepper
1/4 teaspoon of lemon extract
2 ounces of cheddar cheese, grated
Preheat oven to 400ºF. Beat eggs with cream and seasonings. In a pie pan, or an 8 X 8-inch casserole dish, make a layer of 1/2 of the mushrooms, then 1/2 of the scallions, 1/2 of the crab meat and 1/2 of the cream cheese. Repeat. Pour egg/cream mixture over all. Cover with cheddar cheese and a sprinkle of paprika. Place in center of oven, reduce heat to 350ºF. and bake for 45 minutes. Let cool for 5 to 10 minutes before cutting and serving. Serves 6.
