1 loaf day old French bread
butter, for greasing baking dish
1 onion, diced
2 c. crab
1 c. water chestnuts, sliced
4 scallions, chopped
1 c. celery, diced
1 c. mayonnaise
1 tsp. dry mustard
1 tsp. salt
Dash of cayenne
2 tbsp. sherry
1/4 tsp. curry powder
3 eggs
3 c. milk
1 c. sour cream
Paprika
1/2 to 3/4 lb. Monterey Jack cheese, grated

Grease baking dish. Cube bread and place 1/2 in baking dish. In bowl mix: onion, crab, water chestnuts, scallions, celery, mayonnaise, mustard, salt, cayenne, sherry, curry powder. Spread mixture over bread cubes in baking dish. Put rest of bread on top. Beat eggs and add milk; beat together. Pour over contents of baking dish. Cover and refrigerate for 4 hours or overnight. Spoon sour cream evenly on top, sprinkle with paprika. Bake at 325 degrees for 1 hour and 15 minutes. Spread Monterey Jack over top of casserole and return to oven until cheese melts.

Serve with slices of melon and/or grapes as a garnish. This and a big green salad and French bread is a nice buffet dinner. Serves 8 plus.

For cholesterol diets: I substitute: butter for butter, egg beaters for eggs, skim milk for whole. lite sour dairy spread, lite cheese and make my own mayonnaise with 1 egg and safflower oil - AND IT'S GOOD!