Crab souffl sandwiches

8 Servings

Ingredients

QuantityIngredient
16slicesBread; trimmed and buttered
2cans(6.5-oz) crabmeat; drained, or-
1⅓poundsFresh crabmeat
4tablespoonsChopped onion
cupMayonnaise
4tablespoonsPrepared mustard
½teaspoonSalt
1dashPepper
1dashPaprika
1dashCelery salt
1dashGarlic (optional)
8slicesAmerican or pimiento cheese
4Eggs
2cupsMilk
½teaspoonSalt
½teaspoonDry mustard

Directions

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, .