Name: Crab Souffl. Sandwiches
Ingredients: 16 sl Bread; trimmed and buttered; 2 cn (6.5-oz) crabmeat; drained, or-; 1 1/3 lb Fresh crabmeat; 4 tb Chopped onion; 2/3 c Mayonnaise; 4 tb Prepared mustard; 1/2 ts Salt; 1 ds Pepper; 1 ds Paprika; 1 ds Celery salt; 1 ds Garlic (optional); 8 sl American or pimiento cheese; 4 Eggs; 2 c Milk; 1/2 ts Salt; 1/2 ts Dry mustard

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	American	Sandwich	8	Servings

INGREDIENTS

16	sl	Bread; trimmed and buttered
2	cn	(6.5-oz) crabmeat; drained, or-
1 1/3	lb	Fresh crabmeat
4	tb	Chopped onion
2/3	c	Mayonnaise
4	tb	Prepared mustard
1/2	ts	Salt
1	ds	Pepper
1	ds	Paprika
1	ds	Celery salt
1	ds	Garlic (optional)
8	sl	American or pimiento cheese
4		Eggs
2	c	Milk
1/2	ts	Salt
1/2	ts	Dry mustard

INSTRUCTIONS

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 325&deg; 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.

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