Recipe: Mrs. Ritchie's Hot Crab Souffle
This is a popular recipe from The Times file.
Makes 8 servings
8 slices bread
2 cups crab
1/2 cup mayonnaise
1 small onion, peeled and chopped
1 small green bell pepper, chopped
1 cup chopped celery
3 cups milk
1 can (10 ¾ ounces) mushroom soup
1 cup grated cheddar cheese
1. Dice half of the bread into a baking dish. Mix the crab, mayonnaise, onion, green bell pepper and celery together and spread over the diced bread.
2. Trim the crusts from the remaining 4 slices of bread and place over the crab mixture. Mix the milk and eggs together and pour over the mixture in the casserole. Cover and refrigerate overnight.
3. Bake in a preheated 325-degree oven for 15 minutes. Remove from the oven and spoon the soup over the top. Top with the cheese and sprinkle with the paprika. Bake for 1 hour longer and serve immediately.
From Mrs. Ritchie, The Seattle Times file, 1960
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