Crab Souffl Sandwiches
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | American | Sandwich | 8 | Servings |
INGREDIENTS
| 16 | Bread, trimmed and buttered | |
| 2 | 6.5-oz crabmeat drained | |
| or- | ||
| 1 1/3 | lb | Fresh crabmeat |
| 4 | T | Chopped onion |
| 2/3 | c | Mayonnaise |
| 4 | T | Prepared mustard |
| 1/2 | t | Salt |
| 1 | ds | Pepper |
| 1 | ds | Paprika |
| 1 | ds | Celery salt |
| 1 | ds | Garlic, optional |
| 8 | American or pimiento cheese | |
| 4 | Eggs | |
| 2 | c | Milk |
| 1/2 | t | Salt |
| 1/2 | t | Dry mustard |
INSTRUCTIONS
Place 8 slices of bread, buttered side up, in a buttered 2 quart casserole dish. Combine crabmeat, onion, mayonnaise, mustard, salt, pepper, paprika, celery salt and garlic. Spread crabmeat mixture over bread in casserole. Top each piece of bread with a slice of cheese. Add other 8 slices of bread. Over the sandwiches, pour mixture of eggs, milk, salt and mustard. Bake at 325ø for 45 to 50 minutes. Yield: 8 servings. HELEN ANDERSON (MRS. BRUCE R.) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 151
Calories From Fat: 93
Total Fat: 10.5g
Cholesterol: 103mg
Sodium: 592.1mg
Potassium: 139.3mg
Carbohydrates: 8.8g
Fiber: <1g
Sugar: 4.6g
Protein: 5.8g