Crab
Soufflé
1 lb crabmeat
2 eggs
1 cup milk
¼ lb. melted butter
1 cup Worcestershire
sauce
1 cup finely ground bread
crumbs
Salt and pepper to
taste
Beat the eggs and mix them with the remaining
ingredients, reserving a small amount of breadcrumbs. Place in
greased baking dish with bread crumbs and dots of butter. Bake in a
slow oven for 45 minutes or until brown.
Mrs. A. B. Denbo