Soufflé Sandwich With Crabmeat |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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From the Fine Arts Cookbook Ingredients:
16 slices buttered white bread, with |
butter |
8 slices swiss cheese (bread sized) |
5 eggs |
3 cups milk |
2 teaspoons salt |
6 ounces white crab meat, shredded (1 can, fairly expensive so there are chunks) |
parmesan cheese |
Directions:
1. Butter a large shallow baking dish.
2. In it place half the buttered bread slices (crusts removed).
3. Lay cheese slices on bread and sprinkle crabmeat on cheese.
4. Beat together eggs, milk, salt in mixer bowel while you lay remaining 8 slices of bread (crusts removed) on top of crabmeat.
5. Pour beaten egg mixture over all.
6. Top with Parmesan cheese generously.
7. Cover and referigerate overnight (at least 8 hours).
8. Bake uncovered 1 hour at 325 degrees.
9. Cut carefully and remove with spatula to serve.
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