Crab souffle with fresh crab, green peppers, celery and cream of mushroom soup.
Grease dish (9x13).
Dice 1/2 of bread into the dish.
Mix crab, mayo, peppers, celery and salt.
Spread across bread.
Trim crust from remaining bread and spread across top.
Combine beaten eggs and milk and pour over top.
Refrigerate until ready to cook (can be overnight.)
Cook for 15 minutes at 325 degrees.
Take out of oven and spread soup (undiluted) over top and sprinkle with cheese and paprika.
Bake one hour at 325(F) degrees.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (153g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 186 | ||
Calories from Fat: 87 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.6g | 13 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 76.3mg | 23 % | |
Sodium 766.3mg | 26 % | |
Potassium 186.6mg | 5 % | |
Total Carbohydrate 17.1g | 5 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 16.4g | ||
Protein 7.9g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 186
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