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Mama's Crab Meat Souffle



MAMA'S CRAB MEAT SOUFFLE
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8 slices white bread, crusts off
2 cans crab or 1 lb. of fresh crab, drained
1/2 cup mayonnaise
1 onion
1 green pepper, chopped
1 cup celery
3 cups whole milk
4 eggs
1 can mushroom soup
8 ounces cheddar cheese
1 dash of paprika

Cube 4 slices of bread in bottom of 9 x 13 Pyrex dish. Mix crabmeat, mayonnaise, onion, pepper and celery - then spread over cubed bread. Cube 4 remaining slices and put on top.

Beat eggs and milk together and pour over bread. Refrigerate overnight!

Bake 325 degrees for 15 minutes. Take from oven and spoon soup over top. Cook for 1 hour and top with grated cheddar cheese and paprika last 10 minutes of baking. Serves 8-12.

-Patricia Ann Crigger
Recipe found on www.hautehostessaprons.com