1 loaf day old French bread
Butter to grease dish
1 med. onion, diced fine
2 c. well packed crabmeat
1 c. celery, diced fine
1 c. mayonnaise
1 tsp. dry mustard
1 tsp. salt
3 lg. eggs
3 c. milk
1 c. sour cream
1 lb. Monterey Jack cheese, grated

Trim crust from the bread and cut in 1/2 inch pieces. Place half of the bread cubes in the bottom of a well greased 9x13 inch baking dish.

In a bowl, mix the onion, crab, celery, mayonnaise, mustard and salt. When mixture is well combined, spread evenly over the bread cubes. Place remainder of the bread cubes over the crab mixture.

Beat the eggs well and add the milk. Pour over the contents of the baking dish and cover. Refrigerate 4 hours or overnight.

When ready to bake, spoon the sour cream over the top, sprinkle with paprika, and bake for 1 hour and 15 minutes at 325 degrees. Spread the cheese over the top of the casserole, and place in oven until cheese melts. Serve hot. Makes 12 servings.