Crab Souffle

• 9 slices white bread, buttered, crusts trimmed, and cubed
• 1/2 c. celery
• 1/4 c. chopped onion
• 2 cans crab meat
• 3/4 c. Best Foods mayonnaise (no substitutions)
• 1 4-oz. jar chopped or sliced pimiento
• 1 tsp. salt
• 1/8 tsp. dry mustard
• 5 eggs
• 3 c. milk
• 1 lb. grated Swiss cheese

1. In a bowl, lightly mix the bread, celery and onion.
2. Put this mixture into a greased 4-qt. casserole dish.
3. Mix together the crab meat, mayonnaise, pimiento, salt and dry mustard, and pour over the bread mixture.
4. Beat the eggs well, then add the milk.
5. Pour this over the other ingredients and top with the shredded Swiss cheese. Let stand for 1 hour.
6. Bake at 325u0b0 for 1 hour or until puffed and lightly browned on top.

white bread, celery, onion, crab meat, mayonnaise, pimiento, salt, dry mustard, eggs, milk, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=69624 (may not work)