Crab Souffle

I hope that everyone had a VERY Merry Christmas filled with family, friends, good food, and whatever else your hearts desired. ❤

My hubby and I hosted our family’s Christmas Eve celebration this year. My cousin Stacey and I do a round robin sort of thing each year. 🙂  This recipe for crab souffle has been in our family for decades and is definitely one of my tried and true dishes. One of my parents very good friends shared this recipe with us back in the 70’s and we’ve made it every year since on Christmas Eve.  I’ve also made it for other special occasions throughout the rest of the year.  I am going to make two batches of it next year, we barely had enough for everyone at our Christmas Eve feast this year; there is it in the picture below in the red baking dish. 🙂 IMG_3240 Historically, we’ve always prepared an eclectic array of food on Christmas Eve; we never stick to one theme and we look forward to the same dishes every single year because everyone has their favorite thing and they know that it will be in ‘attendance’ at the buffet.  Crab Souffle is the one dish that everyone loves, without fail, it is always completely gone after our meal is complete.  This year’s menu just like every year’s menu included Shrimp (6 pounds!! Stacey brought that…wow!), Ham, Crab Souffle, Lil’ Smokies wrapped in bacon and topped with brown sugar, Stacey brings those (among many other things..), Meatballs (of some variety, we all have our own recipe so whomever is hosting usually make them–my daughter made them this year with a new recipe that she found using grape jelly and barbecue sauce–so so good). IMG_3243In addition, Buffalo Chicken Dip (a newer addition to the buffet, my other daughter added this to the buffet and it has now become a staple, everyone loves it),  Taco Dip, Spinach Dip, Pasta Salad, Nuts, Gerkins, Olives, and whatever else we have.  My dear friend Karen gave me a lovely cheese ball and summer sausage (and an adorable Santa cutting board with Christmas tree cheese spreader), so I set that out as well.  IMG_3242On the sweet side of things we had, 2 different types of Peanut Butter Fudge & Peanut Butter PieBlueberry Topped CheesecakeFresh Apple Cake, <~~~ links to my blogs with those recipes. We also made several varieties of cookies, and a few other goodies.

SO, all that said, here is the recipe for

Crab Souffle


Soak Overnight:  6 Slices of buttered bread and 2 Cups of Milk 

  • 3 eggs
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1 lb. grated sharp cheese
  • 16oz. can of crabmeat (from the seafood section)

Beat 3 eggs well, add to the buttered bread mixture.  Add 1 teaspoon of salt and 1 teaspoon of dry mustard.  Mix until smooth.  Blend in the grated cheese; gently fold in the crabmeat.

 Bake in uncovered greased 13” x 9” baking dish at 300 degrees for 1 ¾ hours.

**Note:  I always use that Italian bread, real butter, & Kraft “sharp cheddar” cheese (the recipe calls for ‘sharp’ cheese).  Also, I found this Chicken of the Sea premium crab meat this year and I didn’t have to ‘pick’ the shells out of it, there were none to find!!  Wow, was that ever a nice little bonus. 🙂 **


I hope that this becomes a favorite of yours too and that your family enjoys it as much as mine does! 🙂

Version 2

Until next time, y’all take good care! ❤

~Arlynn ❤

4 thoughts on “Crab Souffle

  1. Carole

    Like your recipe, funny it is almost the exact same recipe as my Breakfast Casserole for Christmas morning..but instead of crab I use 1# of sausage ..I also use half & half..but am going to try your crab recipe..will send you a recipe Denise makes with is delicious..

    Liked by 1 person

    1. Thank you for sending me that breakfast casserole recipe Carole, I will definitely be trying that out! 🙂 And yeah, I just got that Crawfish recipe, I’m not crazy about crawfish (weird!!), but the hubby is, so I will make it for him. I bet my Dad would love it as well. 🙂


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