Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 16 slices | Bread; trimmed and buttered |
| 2 cans | (6.5-oz) crabmeat; drained, or- |
| 1⅓ pounds | Fresh crabmeat |
| 4 tablespoons | Chopped onion |
| ⅔ cup | Mayonnaise |
| 4 tablespoons | Prepared mustard |
| ½ teaspoon | Salt |
| 1 dash | Pepper |
| 1 dash | Paprika |
| 1 dash | Celery salt |
| 1 dash | Garlic (optional) |
| 8 slices | American or pimiento cheese |
| 4 \N | Eggs |
| 2 cups | Milk |
| ½ teaspoon | Salt |
| ½ 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:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .