Crab Meat Salad:

1 lb. crab meat
1 c. mayonnaise
1 c. chopped celery
1 tsp. grated onion
salt and pepper to taste

Sauce:

1 pt. milk
2 eggs
1 tsp. Worcestershire sauce
1 tsp. mustard
dash of Tabasco

Make the day before. Cut edges off 12 slices of Pepperidge or Arnold white bread. Butter with 1/4 pound butter on both sides. Make 6 sandwiches of crab meat salad. Cut each sandwich in quarters. Grease with remaining butter a 2 1/2 or 3-quart casserole dish. Put in a layer of sandwiches and a layer of sharp grated cheese. Pour sauce over layer. Put in another layer of sandwiches and repeat with cheese on top. Soak overnight.

Bake at 350°F for 45 to 60 minutes.

This will seem to be a souffle, but will not fall.

Makes 10 to 15 servings, used as hors d'oeuvres.