My dad used to make this recipe when I was a child. It was the only way I would eat seafood. Now that I've become a seafood lover, I really enjoy this one even more! Good for special occasions since it has to be chilled overnight.

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Recipe Summary

prep:
20 mins
cook:
1 hr 15 mins
additional:
3 hrs
total:
4 hrs 35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, stir together the crabmeat and tuna. Place a layer of bread cubes in the bottom of a 1 1/2 quart casserole dish. Cover with a layer of the crab and tuna, then a layer of cheese and a sprinkle of parsley. Repeat layers 2 more times ending with cheese and parsley on top.

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  • In a medium bowl, whisk together the eggs, milk, butter, mustard powder and onion. Pour over the layers in the dish. Cover and refrigerate for at least 3 hours, or overnight.

  • Preheat the oven to 350 degrees F (175 degrees C). Let the dish come to room temperature while the oven preheats.

  • Bake uncovered for 1 hour and 15 minutes in the preheated oven, or until puffed and golden.

Nutrition Facts

419 calories; protein 27.6g 55% DV; carbohydrates 34.7g 11% DV; fat 18.8g 29% DV; cholesterol 162.4mg 54% DV; sodium 700.8mg 28% DV. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/04/2005
This is a great recipe. I also grew up being served this dish. For a nice change around we often used canned salmon and small fresh shrimp. This dish a green salad and bottle of white wine make a very nice romantic dinner for two as well. Read More
(13)

Most helpful critical review

Rating: 1 stars
01/14/2009
I was truly disappointed in this recipe. It isn't the most inexpensive recipe around with the addition of crab meat and after having spent the extra money on the crab and then the souffle being inedible it was a major disappointment. I followed the recipe exactly as it is written. DH and DD love seafood but even they didn't care for this. The crab paired with the tuna was just way to fishy tasting. I used solid white albacore for the tuna so the fishy taste didn't come from the tuna. I also used a premium brand of crab meat so I think it was just having the two together made it just too overpowering. It tasted more like eggs with fish sauce all over them. I really wanted to like this recipe but we'll never make this again. Sorry. Read More
(5)
12 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/04/2005
This is a great recipe. I also grew up being served this dish. For a nice change around we often used canned salmon and small fresh shrimp. This dish a green salad and bottle of white wine make a very nice romantic dinner for two as well. Read More
(13)
Rating: 4 stars
06/14/2007
This is a very good idea and it tasted pretty good but not great. I would however make it again and try adding different things to it. It was also very heavy and filling and fed 6 people (3 adults and 3 picky children who ate it as well). The only thing I really changed was to make 2 layers and found that that was plenty and used Gouda cheese instead of muenster. I'll definitely try it with other fishes/meats as well! Read More
(8)
Rating: 1 stars
01/13/2009
I was truly disappointed in this recipe. It isn't the most inexpensive recipe around with the addition of crab meat and after having spent the extra money on the crab and then the souffle being inedible it was a major disappointment. I followed the recipe exactly as it is written. DH and DD love seafood but even they didn't care for this. The crab paired with the tuna was just way to fishy tasting. I used solid white albacore for the tuna so the fishy taste didn't come from the tuna. I also used a premium brand of crab meat so I think it was just having the two together made it just too overpowering. It tasted more like eggs with fish sauce all over them. I really wanted to like this recipe but we'll never make this again. Sorry. Read More
(5)
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Rating: 4 stars
12/07/2009
This is very good but not great. Maybe I should've used fresh parsley. I can see this being a great economical seafood choice on a party buffet table. Read More
(5)
Rating: 5 stars
10/20/2008
We loved this! It puffed up beautifully and looked like something you would get in a restaurant but it was so easy and delicious. Read More
(4)
Rating: 4 stars
07/30/2008
I followed the recipe exactly except did only 2 layers instead of 3. It fed my family of 5 with my son having seconds. We all enjoyed it - next time I will add more crab as we could hardly taste it. Read More
(3)
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Rating: 5 stars
10/29/2006
This is also good reheated! Read More
(3)
Rating: 3 stars
08/14/2011
Good with just crab or just tuna. A bit flat - trying to find out how to "fluff out" this type of recipe. Baking soda? Read More
(1)
Rating: 5 stars
04/11/2014
i love the combination.. seafood is my favorite.. i serve also to my family Read More
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