1/2 c. celery
4 slices of bread, cubed
1 sm. can of crabmeat
1 sm. can of shrimp
1/4 c. mayonnaise
1/2 green pepper, finely chopped
1 sm. onion, chopped
Salt and pepper
2 eggs, slightly beaten
1 1/2 c. milk
1 tbsp. flour
1 tbsp. butter, melted (cooled slightly)
2/3 can mushroom soup, undiluted
1/4 to 1/2 c. sharp cheese, grated

Saute celery in a small frying pan. Place half of the bread cubes in the bottom of a 9 x 9 inch greased baking dish. Stir together crab, shrimp, onion, celery, green pepper and mayonnaise. Spread over bread cubes, add salt and pepper.

Cover with remaining bread cubes. Mix eggs, milk, flour and butter together and pour over bread. Refrigerate several hours or overnight. Bake 15 minutes at 350 degrees. Spread soup over top. Garnish with cheese and paprika; cover tightly. Bake 1 hour more or until done. Cut into squares and serve immediately.