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Lump Blue Crab Souffle

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AA4177

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Mar 10, 1999, 3:00:00 AM3/10/99
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Hi all,

This is my first recipe post to the newsgroup, so I thought that I would start
out with my absolutely favorite recipe in the world. Lump Blue Crab Souffle:


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lump blue crab meat
1 cup mayonnaise
1/2 cup light cream
3 eggs -- lightly beaten
1 dash tobasco sauce
salt -- to taste
pepper -- to taste
garlic salt -- to taste

Mix well all the ingredients together and place in a 1 1/2 quart covered
casserole. Bake at 350 degrees for about 40 minutes or until the souffle has
risen and the top nicely browned.

For a variation, you can add 2 ounces of chopped pimento or 3 ounces of chopped
mushrooms. Even some diced onion if you will. BUT....for pure perfection, use
lump crab meat and nothing else.

NOTE : Blue Crab, either freshly steamed or canned is best for this recepie.
You can use other canned crab with good results, but the texture and taste will
be somewhat dissapointing

Gerald


Shrike

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Mar 10, 1999, 3:00:00 AM3/10/99
to AA4177
AA4177 wrote:
>
> Hi all,
>
> This is my first recipe post to the newsgroup, so I thought that I would start
> out with my absolutely favorite recipe in the world. Lump Blue Crab Souffle:
>recipe snipped

Hi Gerald! Thanks so much for the recipe, it looks fantastic. Welcome
to the group! I hope we'll see more recipes.

Jennifer Halverson

Judith Mcclellan

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Mar 14, 1999, 3:00:00 AM3/14/99
to
Would somebody send this to me via email ...


bruce bowser

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Jun 6, 2022, 3:19:05 PM6/6/22
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On Wednesday, March 10, 1999 at 3:00:00 AM UTC-5, AA4177 wrote:
> Hi all,
> This is my first recipe post to the newsgroup, so I thought that I would start
> out with my absolutely favorite recipe in the world. Lump Blue Crab Souffle:
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 pound lump blue crab meat
> 1 cup mayonnaise
> 1/2 cup light cream
> 3 eggs -- lightly beaten
> 1 dash tobasco sauce
> salt -- to taste
> pepper -- to taste
> garlic salt -- to taste
> Mix well all the ingredients together and place in a 1 1/2 quart covered
> casserole. Bake at 350 degrees for about 40 minutes or until the souffle has
> risen and the top nicely browned.
> For a variation, you can add 2 ounces of chopped pimento or 3 ounces of chopped
> mushrooms. Even some diced onion if you will. BUT....for pure perfection, use
> lump crab meat and nothing else.
> NOTE : Blue Crab, either freshly steamed or canned is best for this recepie.
> You can use other canned crab with good results, but the texture and taste will
> be somewhat dissapointing
> Gerald

Sounds good. If that's lump blue crab soufflé, then I wonder what lump red crab soufflé tastes like?
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