Baked Crab Casserole
1 loaf day old French bread
Butter to grease dish
1 med. onion, diced fine
2 cup well packed crabmeat
1 cup celery, diced fine
1 cup mayonnaise
1 tsp. dry mustard
1 tsp. salt
3 lg. eggs
3 cup milk
1 cup sour cream
1 lb. Monterey Jack cheese, grated
Trim crust from the bread and cut in 1/2 inch pieces. Place half of the
bread cubes in the bottom of a well greased 9x13 inch baking dish. In a
bowl, mix the onion, crab, celery, mayonnaise, mustard and salt. When
mixture is well combined, spread evenly over the bread cubes. Place
remainder of the bread cubes over the crab mixture. Beat the eggs well and
add the milk. Pour over the contents of the baking dish and cover.
Refrigerate 4 hours or overnight. When ready to bake, spoon the sour cream
over the top, sprinkle with paprika, and bake for 1 hour and 15 minutes at
325 degrees. Spread the cheese over the top of the casserole, and place in
oven until cheese melts. Serve hot. Makes 12 servings.
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