Hot Seafood Souffle
A savory seafood souffle with creamy crab or shrimp, vegetables, and almonds, topped with cheese and paprika, perfect for a comforting dinner or special occasion.
Ingredients
Instructions
- Place half of the bread into a greased 9 x 12-inch baking dish.
- Mix seafood, mayonnaise, chopped onion, chopped green pepper, celery, slivered almonds, salt, and pepper.
- Spread the seafood mixture over the bread in the dish.
- Add the remaining bread on top of the seafood mixture.
- In a separate bowl, beat eggs and milk together.
- Pour the egg and milk mixture over the assembled layers.
- Cover and refrigerate overnight.
- Bake at 325°F for 15 minutes.
- Remove from oven and pour mushroom soup over the top, adding a little cooking sherry if desired.
- Sprinkle grated cheese and paprika over the top.
- Bake for an additional hour at 325°F until hot and bubbly.
Tips & Substitutions
For a lighter version, consider using Greek yogurt instead of mayonnaise. You can also substitute the crab or shrimp with lobster or scallops for a luxurious twist. Ensure the bread is stale to better absorb the custard mixture. If you're short on time, you can skip the overnight refrigeration, but letting it sit enhances the flavors. This dish pairs beautifully with Sea Island Salad for a refreshing contrast.
Serving Suggestions
This Hot Seafood Souffle is perfect for brunch or as a main dish for a cozy dinner. Serve it alongside a crisp green salad or roasted vegetables for a complete meal. Pair it with a chilled white wine or a light beer to complement the seafood flavors. For a delightful appetizer, consider serving it with Crimson Crab Cheese Dip as part of a seafood-themed feast.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the souffle in a preheated oven at 325°F for about 20-25 minutes until heated through. Avoid microwaving as it can make the texture rubbery. For best results, cover with foil to prevent over-browning.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Seafood Souffle contains roughly 750 calories, with 10g protein, 55g carbohydrates, and 58g fat. It is an excellent source of vitamin A (64% of the Daily Value), iron (35% of the Daily Value), and dietary fiber (27% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 895mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen seafood for this recipe?
Yes, frozen crab or shrimp can be used. Just ensure to thaw and drain them well before mixing into the batter to avoid excess moisture. This will help maintain the souffle's texture and prevent it from becoming soggy.
What can I use instead of slivered almonds?
If you have nut allergies or prefer not to use almonds, you can substitute with sunflower seeds or omit them altogether. Alternatively, crushed crackers or breadcrumbs can add a nice crunch without the nuts.
Can I make this dish ahead of time?
Absolutely! You can prepare the souffle up to the point of baking, cover it tightly, and refrigerate it for up to 24 hours before baking. Just remember to add a few extra minutes to the baking time if it's coming straight from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).