Crab Souffle

Spring has sprung!  Everything here is in bloom!    As I walked across a department store today, in search of something new and springy to wear to the office this week, my focus was diverted by an assortment of pastel colored Easter icons.  There were hopping bunnies, chirping chicks, and eggs of every size, color, and flavor.  This week, in honor of Spring's much anticipated arrival, we'll focus on her most iconic image, the egg.
You can't make a souffle without eggs.  Try it, I dare you.  This souffle calls for four.  It would take me at least 2 days to collect that number from my tiny flock of four.  But it'd be worth it.  Eggs give a souffle it's souffle.  They make it puffy, and rich, and buttery, and good.
One of my favorite things about this recipe is that as you read it, you can almost taste it.  Make it.  I dare you!

What's In It:

12 oz. fresh crab meat (Quality matters in this recipe.  Spend a couple more bucks for the best.)
1/2 loaf french bread, cubed (Reserve remaining half to serve with souffle)
8 oz. Muenster cheese, cubed
2 tbs. chopped fresh parsley (May substitute dried, if you must.  Increase to 3 tbs.)
1/4 cup shredded swiss cheese
4 eggs (Thank you Chloe, Sylvia, Pat, and Lucy!)
3 c. milk  (I only buy organic.  If I need antibiotics, I'll see my doctor.)
3 tbs. butter, chopped into pieces (Never margarine!)
2 tsp. mustard powder
1 1/2 tsp. grated fresh onion  (Substitute dried, if you must.  Increase to 2 1/2 tsp.)
1 tsp. minced fresh garlic  (I keep a jar of minced garlic in my refrigerator in case I run out of fresh)
1/2 tsp. white pepper

How To Make It:


Preheat over to 350 degrees.
Spray 2 1/2 qt. souffle dish with cooking spray.
Place single layer of bread cubes in bottom of prepared dish.
Cover with a layer of crab and a layer of Muenster cheese.  Sprinkle with parsley.
Repeat layers 2 more times.
Top with shredded swiss cheese.
Whisk together eggs, milk, butter pieces, mustard powder, onion, garlic and pepper.
Pour over layers.
Cover and refrigerate for at least 3 hours or overnight.
Remove from refrigerator approximately one hour before cooking.  Dish should come to room temperature before cooking.
Bake 1 hour and 15 minutes or until puffed and golden brown on top.