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Wine Crab Soufflé

Source of Recipe


From "Celebrate the Rain" by The Junior League of Seattle



List of Ingredients



• ½ loaf French bread, crust removed and torn into bite-sized pieces
  
• 3 Tbsp unsalted butter, melted
  
• 8 ounces grated Swiss cheese
  
• 4 ounces grated Monterey jack cheese
  
• 1½ cups Dungeness crab meat
  
• 2 green onions, minced
  
• 8 eggs
  
• ½ cup milk
  
• ¼ cup dry white wine
  
• 1½ tsp Dijon mustard
  
• 1/8 tsp freshly ground pepper
  
• ¾ cup sour cream
  
• ½ cup freshly grated Parmesan cheese
  






Instructions



1. Butter a 9- x 13-inch baking dish. Scatter the bread evenly in the dish and drizzle the butter over the bread, then layer the cheeses on top. Pick over the crab meat to remove any bits of shell or cartilage, and sprinkle the crab over the cheese, followed by the green onions. Whisk together the eggs, milk, wine, mustard and pepper in a medium bowl. Pour the egg mixture into the baking dish, cover with foil, and refrigerate overnight.
   
   
2. Remove the baking dish from the refrigerator 30 minutes before baking. Preheat the oven to 325° F.
   Bake, covered, until set and a knife inserted in the center comes out clean, about 1 hour.
   
   
3. Meanwhile, stir together the sour cream and Parmesan. Remove the soufflé from the oven, uncover, and spread the sour cream mixture over the top. Return the baking dish to the oven and continue to bake, uncovered, until golden brown, about 10 minutes.
   
   Let stand 5 minutes before cutting. Serve warm or at room temperature.