Crab Souffle
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1 1/4 c. melted butter
12 slices white bread
2 (7 oz.) cans white crab meat
("Madam" brand)
1 lb. sliced Cheddar cheese
6 eggs
2 1/2 c. milk
Salt & pepper to taste
Cut crust off of bread and dip both sides in melted butter. Place 6 slices across bottom of rectangular serving pan (13 x 9 x 2 inches or larger). Cover with 1/2 of crab and 1/2 of cheese. Cover with remaining slices of bread dipped in butter, then crab and cheese. Let set in refrigerator for 24 hours. Bake at 350 degrees for 1 hour. Serves 6-8.
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