Crab Tuna Souffle

Crab Tuna Souffle

10
Jackie B. 1

"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."
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Ingredients

4 h 35 m servings 425 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 425 kcal
  • 21%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 28.9 g
  • 58%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 703 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. Preheat the oven to 350 degrees F (175 degrees C). Let the dish come to room temperature while the oven preheats.
  4. Bake uncovered for 1 hour and 15 minutes in the preheated oven, or until puffed and golden.

Reviews

10
  1. 12 Ratings

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Most helpful positive review

This is a great recipe. I also grew up being served this dish. For a nice change around, we often used canned salmon and small fresh shrimp. This dish, a green salad and bottle of white wine ...

Most helpful critical review

I was truly disappointed in this recipe. It isn't the most inexpensive recipe around with the addition of crab meat, and after having spent the extra money on the crab and then the souffle being...

This is a great recipe. I also grew up being served this dish. For a nice change around, we often used canned salmon and small fresh shrimp. This dish, a green salad and bottle of white wine ...

This is a very good idea and it tasted pretty good, but not great. I would, however, make it again and try adding different things to it. It was also very heavy and filling and fed 6 people (3 ...

This is very good, but not great. Maybe I should've used fresh parsley. I can see this being a great, economical seafood choice on a party buffet table.

I was truly disappointed in this recipe. It isn't the most inexpensive recipe around with the addition of crab meat, and after having spent the extra money on the crab and then the souffle being...

We loved this! It puffed up beautifully and looked like something you would get in a restaurant, but it was so easy and delicious.

I followed the recipe exactly except did only 2 layers instead of 3. It fed my family of 5 with my son having seconds. We all enjoyed it - next time I will add more crab as we could hardly tas...

This is also good reheated!

Good with just crab or just tuna. A bit flat - trying to find out how to "fluff out" this type of recipe. Baking soda?

i love the combination.,., seafood is my favorite.,,. i serve also to my family