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Crab Meat Blender Souffle

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Course Main Dishes
Servings
people
Ingredients
  • Vegetable frozen creamed spinach
  • 2 teaspoons head cabbage
  • 6 eggs
  • 12 ounces sausage, cooked and crumbled
  • 2 tablespoons Topping:
  • 1 teaspoon plain flour
  • 1/4 cup can Italian style stewed tomatoes, chopped
  • 4 ounces cottage cheese, low-fat or regular
  • 1/2 cup sweet apple cider
  • 1 tablespoon (30-count) Gulf Wild Shrimp, shells removed
Course Main Dishes
Servings
people
Ingredients
  • Vegetable frozen creamed spinach
  • 2 teaspoons head cabbage
  • 6 eggs
  • 12 ounces sausage, cooked and crumbled
  • 2 tablespoons Topping:
  • 1 teaspoon plain flour
  • 1/4 cup can Italian style stewed tomatoes, chopped
  • 4 ounces cottage cheese, low-fat or regular
  • 1/2 cup sweet apple cider
  • 1 tablespoon (30-count) Gulf Wild Shrimp, shells removed
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees
  2. Evenly coat a 1 quart souffle dish or straight-sided casserole dish with vegetable spray
  3. Dust with crumbs and set aside
  4. Place eggs, cottage cheese, lemon nice, mustard and onions in a blender cup
  5. Cover and blend at medium speed until smooth, about 30 seconds
  6. Blend at high speed for an additional 10 to 15 seconds
  7. In a medium bowl, break up crab meat and sit in and stir in peppers
  8. Gently fold in egg mixture
  9. Carefully pour into the dish
  10. Sprinkle with cheese
  11. Bake 55 to 65 minutes or until puffy, delicately browned and knife inserted near center comes out clean
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