Crab Soufflé is a comforting and nostalgic baked seafood casserole that combines the richness of crab (or tuna/shrimp), vegetables, and creamy soup with a custard-like egg base. Popular in mid-20th-century American kitchens, it’s a dish designed to be prepared ahead and baked to perfection before serving. The combination of seafood, mild cheese, and mushroom soup creates a savory, golden-topped casserole perfect for family gatherings, church suppers, or holiday brunches. The soufflé’s unique charm lies in its soft texture and delicate balance between creamy filling and slightly crisp top.
Ingredients
- 12 slices bread (crusts removed)
- 2 cups crab meat (or substitute tuna or shrimp)
- ½ cup mayonnaise
- 1 green pepper (diced)
- 1 onion (small, diced)
- 1 cup celery (diced)
- 4 eggs (beaten lightly)
- 10 ½ oz cream of mushroom soup
- 1 cup mellow cheese (Velveeta or similar, shredded or cubed)
- ½ tsp paprika (optional)
Instructions
Step 1: Prepare Bread Base
- Dice half of the bread slices and layer them evenly in the bottom of a greased 9x12-inch baking dish.
Step 2: Mix Seafood and Vegetables
- In a bowl, combine crab meat (or tuna/shrimp), diced onion, green pepper, celery, and mayonnaise. Mix well.
Step 3: Assemble Layers
- Spread the seafood mixture evenly over the bread layer. Dice the remaining bread and place on top of the seafood layer.
Step 4: Prepare Egg Mixture
- In a separate bowl, whisk eggs lightly and add milk (from the soup mixture). Pour over the entire casserole to soak the bread evenly.
Step 5: Chill Overnight
- Cover with foil or plastic wrap and refrigerate overnight to allow the bread to absorb the liquid.
Step 6: Bake the Casserole
- When ready to cook, preheat oven to 330°F (165°C). Bake uncovered for 15 minutes until warm.
Step 7: Add Soup and Cheese
- Pour the mushroom soup over the warm casserole and sprinkle grated cheese on top.
Step 8: Final Bake
- Bake for an additional 1 hour at 325°F (163°C) until golden and set. Do not underbake.
Step 9: Serve
- Let rest for 10 minutes before serving. Garnish with a sprinkle of paprika if desired.
Tips
- Substitute tuna or shrimp exactly as written on the card if crab is unavailable.
- Use Velveeta or cracker barrel mellow cheese as specified, or another mild melting cheese.
- Allow the mixture to soak overnight so the bread absorbs the custard fully.
- Do not underbake, the handwritten card emphasizes full baking for correct texture.
- Add a sprinkle of paprika on top for color (noted on card).
- Remove bread crusts as instructed for a softer texture.
- Use a 9×12 pan as specified to ensure correct depth and baking.
- This dish works well for brunch, lunch, or potlucks because it is prepared ahead.
- Mild green pepper and onion are written in, dice finely for even distribution.
- Canned mushroom soup forms the top layer after the first bake stage, as directed
Nutrition
Calories: 295kcalCarbohydrates: 16gProtein: 18gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 145mgSodium: 720mgPotassium: 310mgFiber: 1gSugar: 3gVitamin A: 420IUVitamin C: 10mgCalcium: 160mgIron: 1.2mg