8 slices bread (not thin sliced)
1 onion, chopped
4 stalks celery, chopped
2 c. milk
Grated cheese
2 c. crabmeat (King crab)
1/2 c. mayonnaise
4 eggs, beaten
1 can mushroom soup
Paprika

Can be made the day ahead.

Cook celery slowly 10 minutes in a little water. Drain. Dice half of bread into baking dish. Mix crab, onion, mayonnaise and celery and spread over bread. Mix eggs and milk together and pour crab mixture. Cover and place in refrigerator overnight.

Bake for 15 minutes at 325 degrees. Then spoon soup over top, and sprinkle with cheese and paprika. Bake one hour more until golden brown. Serves 8.