Crab souffl sandwiches

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 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, .

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