12 slices white bread
2 lbs. lump backfin crabmeat
1 onion, chopped
3/4 c. mayonnaise
1/2 c. chopped green pepper
1/2 c. chopped celery
4 eggs, beaten
3 c. milk
1 tsp. salt
1 can cream of mushroom soup
1 c. grated cheddar cheese
Paprika to taste

Grease 13 inch baking pan and spread 1/2 of diced and trimmed bread slices on bottom. Mix crabmeat, onion, mayonnaise, green pepper and celery and spread over bread. Put remaining diced bread over crab mixture. Beat eggs, milk, salt and paprika and pour over all. REFRIGERATE overnight. Cover with soup and sprinkle with cheese. Let stand at room temperature for 1 hour. Bake at 325 degrees for 1 hour. Serves 10.