CRAB TUNA SOUFFLE
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.
Provided by Jackie Bindon
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood
Time 4h35m
Yield 8
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 419.4 calories, Carbohydrate 34.7 g, Cholesterol 162.4 mg, Fat 18.8 g, Fiber 1.3 g, Protein 27.6 g, SaturatedFat 10.4 g, Sodium 700.8 mg, Sugar 6.2 g
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noah Ccc
[email protected]This souffle was amazing! It was the perfect combination of light and fluffy, and the crab and tuna filling was to die for. I will definitely be making this again.
mustak shekh
[email protected]This souffle was a bit too complicated to make. I think I would have preferred a simpler recipe.
Omitted
[email protected]This souffle was very good! The crab and tuna filling was delicious, and the souffle was cooked perfectly. I would definitely make this again.
Wayne Clifford
[email protected]This souffle was a bit bland for my taste. I think it needed more seasoning. Other than that, it was a good recipe.
C John Uban
[email protected]This souffle was a bit too fishy for my taste. I think I would have preferred it with just crab or just tuna. Other than that, it was a well-made dish.
Bashir Hashim
[email protected]I loved the combination of crab and tuna in this souffle. It was a unique and flavorful dish. The souffle was also very easy to make, which is always a bonus.
Felicia Ogbole
[email protected]This souffle was absolutely delicious! The crab and tuna filling was packed with flavor, and the souffle was light and fluffy. I would definitely make this again.
Sophia Palner
[email protected]I've made this souffle several times now, and it's always a crowd-pleaser. It's perfect for special occasions or when you're just looking for a delicious and elegant dish.
Remy Albor
[email protected]This souffle was a bit tricky to make, but it was worth the effort. The end result was a delicious and impressive dish. I would recommend this recipe to experienced cooks.
Felix Chia
[email protected]This was my first time making a souffle, and it turned out great! I followed the recipe exactly, and the souffle rose beautifully in the oven. The crab and tuna filling was also very tasty.
Caitlin Smerlis
[email protected]I'm not usually a fan of seafood, but this souffle changed my mind. The flavors were perfectly balanced, and the souffle was cooked to perfection. I highly recommend this recipe.
Kim Yunmin
[email protected]This souffle was a hit at my dinner party! Everyone loved the light and fluffy texture, and the crab and tuna filling was delicious. I will definitely be making this again.