Layered Crab Imperial

• 12 lb unsalted butter
• 1 12 lbs fresh lump crabmeat, picked over
• 12 cup diced onion
• 12 cup diced green pepper
• 12 cup diced celery
• 1 teaspoon minced garlic
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon thyme
• 2 teaspoons Worcestershire sauce
• 1 teaspoon ground mustard
• 1 teaspoon Tabasco sauce
• 2 cups shredded sharp cheddar cheese
• 16 eggs
• 4 14 pints milk (U.S. pints 68 fluid ounces)
• 30 slices white bread

1. Preheat oven to 350F.
2. Melt butter in saute pan.
3. Add celery, onions, peppers, seasonings and spices and cook for about 4 minutes; set aside.
4. Trim crust from bread slices and line bottom of a 20 3/4-inch by 12 1/2-inch pan.
5. Cover with a layer of crabmeat, followed by a layer of vegetable mixture and a layer of cheese.
6. Top with remaining bread slices.
7. Whisk eggs and combine with milk, pour over bread.
8. Bake at 350F degrees for approximately 1 hour or until top is slightly brown.

butter, lump crabmeat, onion, green pepper, celery, garlic, ground black pepper, salt, thyme, worcestershire sauce, ground mustard, tabasco sauce, cheddar cheese, eggs, milk, white bread

Taken from www.food.com/recipe/layered-crab-imperial-30448 (may not work)