Crab and tuna bake

    (12)
    4 hours 35 min

    This is a great way of using up any stale bread that you have lying around in the kitchen. Crab, tuna, bread cubes and mozzarella are baked in a savoury egg custard. Make this ahead of time, as it needs to chill for at least 3 hours.


    13 people made this

    Ingredients
    Serves: 8 

    • 1 (170g) tin crab meat, drained and flaked
    • 1 (185g) tin tuna, drained and flaked
    • 410g cubed French bread
    • 225g mozzarella cheese, cubed
    • 2 tablespoons chopped fresh parsley
    • 4 eggs
    • 700ml milk
    • 50g butter
    • 2 teaspoons mustard powder
    • 1 teaspoon grated onion

    Method
    Prep:20min  ›  Cook:1hr15min  ›  Extra time:3hr chilling  ›  Ready in:4hr35min 

    1. In a small bowl, stir together the crab meat and tuna. Place a layer of bread in the bottom of a 1.5 litre 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.
    2. 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.
    3. Preheat oven to 180 C / Gas 4. Let the dish come to room temperature while the oven preheats.
    4. Bake uncovered for 1 hour and 15 minutes in the preheated oven or until puffed and golden.

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    Reviews & ratings
    Average global rating:
    (12)

    Reviews in English (10)

    by
    12

    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.  -  04 Jul 2005  (Review from Allrecipes US | Canada)

    by
    8

    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!  -  14 Jun 2007  (Review from Allrecipes US | Canada)

    by
    5

    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.  -  06 Dec 2009  (Review from Allrecipes US | Canada)

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