Recipe - Crab Souffee Sandwiches

16 sl Bread; trimmed and buttered
2 cn (6.5oz) crabmeat; drained,
or
1 1/3 pound Fresh crabmeat
4 tablespoon Chopped onion
2/3 cup Mayonnaise
4 tablespoon Prepared mustard
One half teaspoon Salt
1 ds Pepper
1 ds Paprika
1 ds Celery salt
1 ds Garlic (optional)
8 sl American or pimiento cheese
4 Eggs
2 cup Milk
One half teaspoon Salt
One half teaspoon Dry mustard

Place 8 slices of bread, buttered side up, in a buttered 2 quart casserole
dish. Combine crabmeat, onion, mayonnaise, mustard, salt, pepper, paprika,
celery salt and garlic. Spread crabmeat mixture over bread in casserole.
Top each piece of bread with a slice of cheese. Add other 8 slices of
bread. Over the sandwiches, pour mixture of eggs, milk, salt and mustard.
Bake at 325ø for 45 to 50 minutes. Yield: 8 servings.

HELEN ANDERSON (MRS. BRUCE R.)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.