Gramma's Cannery Row Casserole

• 1 loaf day-old French bread
• 1 onion, minced
• 2 cups crabmeat
• 1 cup water chestnut, chopped
• 4 scallions, chopped
• 1 cup celery, diced
• 1 cup mayonnaise
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1 dash cayenne pepper
• 2 tablespoons sherry wine
• 14 teaspoon curry
• 3 eggs
• 3 cups milk
• 1 cup sour cream
• 1 lb monterey jack cheese, shredded
• 6 dashes paprika

1. Trim the crust from the bread and cut into 1/2" dice, place in the bottom of a buttered 9x13 baking dish.
2. In a bowl mix crab, water chestnuts, scallions, celery, mayo, dry mustard, salt, cayenne, sherry and curry.
3. Spread over cubes.
4. Place remainder of cubes on top.
5. Beat eggs and add milk.
6. Pour over top of casserole.
7. Refrigerate for four hours.
8. Before baking, top with sour cream and sprinkle with paprika.
9. Bake 1.25 hours at 325.
10. Top with cheese and bake until melted.
11. This is rich and best served with a crisp salad.

bread, onion, crabmeat, water, scallions, celery, mayonnaise, mustard, salt, cayenne pepper, sherry wine, curry, eggs, milk, sour cream, cheese, paprika

Taken from www.food.com/recipe/grammas-cannery-row-casserole-273690 (may not work)