1 lb. can backfin crab meat
1 lb. cooked shrimp, peeled
5 c. cubed French bread
8 oz. muenster cheese
2 tbsp. chopped parsley
4 eggs
3 c. milk
3 tbsp. melted butter
2 tsp. dry mustard
1 tsp. grated onion

Combine seafood. Layer half each of bread, seafood, cheese and parsley into buttered 6 cup casserole. Repeat to make 2 more layers.

Beat eggs with milk, melted butter, mustard, and onion until blended. Pour over top of casserole. Cover. Chill at least 3 hours or overnight. Bake uncovered at 350 degrees for 1 1/4 hours or until puffed and golden. Serves 6-8.

Variation: Use 1 (7 ounce) can shrimp and 2 (4 ounce) cans tuna instead of crab and shrimp.