This is a recipe passed down from my grandmother. I love this dish because of the memories it conjures up for me. It is not a true souffle but the dish is dense and creamy.
8 slices white bread
1/2 cup mayo
1/2 cup green pepper, diced fine
1/2 onion, diced fine
1/2 lb crab
2 eggs
1 1/2 cups milk
1-10 3/4 oz can condensed cream of mushroom soup
Take crust off bread. Place 4 slices in the bottom of buttered 8x8 dish so that you have a single layer of bread. Mix together mayo, green pepper, onion, and crab. Be careful not to break up the crab chunks too much. Place on top of bread. Put 4 more slices of bread on top of mixture. Combine eggs and milk, pour over bread. Make sure bread is covered/saturated. Place in refrigerator over night. Preheat oven to 325 F. Bake 15 minutes, remove and cover with mushroom soup and continue to bake 25-30 minutes more.
8 slices white bread
1/2 cup mayo
1/2 cup green pepper, diced fine
1/2 onion, diced fine
1/2 lb crab
2 eggs
1 1/2 cups milk
1-10 3/4 oz can condensed cream of mushroom soup
Take crust off bread. Place 4 slices in the bottom of buttered 8x8 dish so that you have a single layer of bread. Mix together mayo, green pepper, onion, and crab. Be careful not to break up the crab chunks too much. Place on top of bread. Put 4 more slices of bread on top of mixture. Combine eggs and milk, pour over bread. Make sure bread is covered/saturated. Place in refrigerator over night. Preheat oven to 325 F. Bake 15 minutes, remove and cover with mushroom soup and continue to bake 25-30 minutes more.
No comments:
Post a Comment