Crab Souffle


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                                                    PAGE 115

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CRAB SOUFFLE

Submitted by Mrs. Marrel Hughes from Washington

8 slices bread

2 cup crab meat

1/2 green pepper, chopped

1/3 cup onion, chopped

1 cup celery, chopped

1 cup mayonnaise

4 eggs ,beaten

2 cup milk

1 can mushroom soup

1/2-1 cup cheese, grated

   Cut each slice of bread into fourths ; lay on bottom of baking dish. Spread mixture of crab, pepper, onion, celery and mayonnaise over the bread. Pour mixture of beaten eggs and milk over the top and refrigerate overnight. Pour heated mushroom soup over top. Sprinkle with cheese. Bake for 1 hour at 325 F. degrees.

YIELD: 8 servings

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