Hot Crab Souffle

Mrs. Ginevra C. Waterhouse

• 8 slices bread – crusts removed
• 2 c. crab meat
• 1/2 c. mayonnaise
• 1 onion
• 1 green pepper
• 1 c. celery
• 2 Tbsp. butter
• 4 eggs
• 2 c. milk
• 1 can mushroom soup
• 1/2 lb. grated cheese
• Paprika

Cube and place in a baking dish, 4 slices of bread. Saute’ until tender, the chopped onion, green pepper, and celery in 2 tablespoons of butter. Add the crab meat and mayonnaise to the saute’ mixture and spread over bread. Place remaining 4 slices of cubed bread over mixture. Mix beaten eggs and milk and pour over bread. Refrigerate overnight. Bake at 325 degrees for 15 minutes. Take from oven and spoon over top, the mushroom soup, grated cheese and paprika. Bake 1 hour at 325 degrees – or until set. Serves 8.