Servings: 6
Yield: 6 small soufflés
Notes: Garden Street Inn * 1212 Garden Street * San Luis Obispo, CA 93401 " (805) 545-9802
Kathy Smith, co-owner, cook and recipe collector invents her own recipes but many of them are given to her by her friends and guests. This one came from Amber House in Sacramento.
Categories: Bed and Breakfast Inns, California Egg Commission, Eggs, Fish/ Seafood, Main Dishes
12 California Fresh Eggs
1/2 cup milk
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon dry dill
1 cup crab
OR
1 cup imitation crab
8 ounces cream cheese, cubed
Paprika
1. Preheat oven to 350º. Grease 6 individual ramekins.
2. Whisk together eggs, milk, salt, pepper and dill. Stir in crab and cheese. Pour mixture in ramekins. (Can be refrigerated at this point for up to 24 hours). Sprinkle with paprika. Bake 40-45 minutes.
Yield: 6 small soufflés
Notes: Garden Street Inn * 1212 Garden Street * San Luis Obispo, CA 93401 " (805) 545-9802
Kathy Smith, co-owner, cook and recipe collector invents her own recipes but many of them are given to her by her friends and guests. This one came from Amber House in Sacramento.
Categories: Bed and Breakfast Inns, California Egg Commission, Eggs, Fish/ Seafood, Main Dishes
12 California Fresh Eggs
1/2 cup milk
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon dry dill
1 cup crab
OR
1 cup imitation crab
8 ounces cream cheese, cubed
Paprika
1. Preheat oven to 350º. Grease 6 individual ramekins.
2. Whisk together eggs, milk, salt, pepper and dill. Stir in crab and cheese. Pour mixture in ramekins. (Can be refrigerated at this point for up to 24 hours). Sprinkle with paprika. Bake 40-45 minutes.
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