Crab Tuna Souffle Recipe - Allrecipes.com
Crab Tuna Souffle Recipe
  • READY IN 4+ hrs

Crab Tuna Souffle

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 15 mins
  • READY IN 4 hrs 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 04, 2005

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 make a very nice romantic dinner for two as well.

 
Most Helpful Critical Review
Jan 13, 2009

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 inedible, it was a major disappointment. I followed the recipe exactly as it is written. DH and DD love seafood, but even they didn't care for this. The crab paired with the tuna was just way to fishy tasting. I used solid white albacore for the tuna so the fishy taste didn't come from the tuna. I also used a premium brand of crab meat so I think it was just having the two together made it just too overpowering. It tasted more like eggs with fish sauce all over them. I really wanted to like this recipe, but we'll never make this again. Sorry.

 
Jun 14, 2007

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 adults and 3 picky children who ate it as well). The only thing I really changed was to make 2 layers and found that that was plenty, and used Gouda cheese instead of muenster. I'll definitely try it with other fishes/meats as well!

 
Dec 07, 2009

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.

 
Oct 20, 2008

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

 
Jul 29, 2008

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 taste it.

 
Oct 28, 2006

This is also good reheated!

 
Aug 14, 2011

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

 

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Nutrition

  • Calories
  • 425 kcal
  • 21%
  • Carbohydrates
  • 34.7 g
  • 11%
  • Cholesterol
  • 177 mg
  • 59%
  • Fat
  • 18.8 g
  • 29%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 28.9 g
  • 58%
  • Sodium
  • 703 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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