Featured in Virginia Bed & Breakfast Cookbook, 2nd Edition
Crab Soufflé
Author: Stonewall Jackson Inn Bed & Breakfast
Serves: 8
We serve this soufflé with rosemary potatoes and locally made sausage. You can spice it up by substituting seasoned salt or Old Bay seasoning for the salt in the recipe. Plan ahead, this dish needs to be started the night before.
Ingredients
- 1 tbsp butter
- 12 eggs
- ½ cup skim or whole milk
- 1 tsp salt, seasoned salt, or Old Bay seasoning
- ½ tsp black pepper
- ½ tsp dried dill weed
- 1 cup chopped crabmeat
- 1 (8-ounce) package cream cheese, cut into cubes
- 2 green onions, chopped
- paprika, for topping
Instructions
- Rub butter over the bottom of an 8×8-inch baking dish to coat. Beat eggs, milk, salt, pepper, and dill. Stir in crab, cream cheese and green onions. Pour egg mixture into baking dish, cover and refrigerate overnight.
- The next day, preheat oven to 350° F. Sprinkle egg mixture with paprika. Bake for 45-50 minutes, or until center is set.
