8 slices bread, cubed
1 lb. backfin crab meat
1 green pepper, chopped
1 med. onion, chopped
1 can mushroom soup
1 c. grated Cheddar cheese
1 c. celery, diced
1/2 c. mayonnaise
Salt & pepper to taste
4 eggs
3 c. milk

Place half of the cubed bread in bottom of well buttered 9 x 13 inch baking dish. Combine crab, green pepper, onion, celery and mayonnaise. Season with salt and pepper. Spread over bread in dish. Cover with remaining bread. Beat eggs and milk together. Pour over top. Let stand several hours or overnight in refrigerator. Bake 15 minutes at 325-350 degrees.

Then top with soup, sprinkle cheese over all. Bake 1 hour or until set. Using pan with 1 inch hot water under baking dish as for custard. (I cover with aluminum foil and set in my broiler pan containing water.)