This recipe did not work out at all! I used two 8 oz containers of oysters, 35 crackers & 2 cups half & half. I let it sit for an hour b4 baking it but it was really runny. After baking it was just slop! Doesn't souffle need eggs & egg whites to help it set up? I would guess about 3 eggs seperated & beaten. Maybe I should have used just one cup of H&H? Maybe add a pinch of nutmeg for subtle flavor, too. OK- revision to previous tirade - After this souffle sat for about half an hour to 45 minutes it did set up into a souffle like consistency, but it was cold. I still think it was bland & tasted more like crackers than oysters.
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