1 lb. back fin fresh crab meat, well picked (if fresh crab meat is not
available, frozen Alaska King crab may be used, removing any bits of shell
after thawing)
1 c. celery, finely chopped
2 tbsp. onion, chopped
1/3 c. mayonnaise
2 tbsp. mustard
12 slices white bread
Butter
Sliced American cheese
2 c. milk
1 tsp. Worcestershire sauce
4 eggs, beaten

Combine crab, celery, onion, mayonnaise and mustard. Trim bread crusts. Spread all slices with butter. Spread 6 slices of bread generously with crab mixture. Top with remaining bread slices. Cut sandwiches in quarters. Make a layer in bottom of a loaf pan or large round casserole. Cover with sliced cheese cut into 1 inch strips. Repeat two layers.

Scald milk. Combine milk and Worcestershire sauce. Combine eggs and milk mixture. Pour over sandwiches. Let stand several hours or overnight in refrigerator. Cover. Bake at 325 degrees for approximately 45 minutes. May easily be doubled for larger crowd. This is actually a casserole. Very hand for a buffet-style dinner party. Baked ham is a compatible accompaniment in case guests cannot eat seafood. Serves 6 to 8.