8 slices white bread
8 oz. crab (can use imitation crab)
8 oz. shrimp
1/2 c. mayonnaise
1 sm. onion, chopped
1 green pepper, chopped
1 c. chopped celery
3 c. milk
4 eggs
1 can cream of mushroom soup
1 to 1 1/2 c. grated cheddar cheese
Paprika

Dice 4 slices of bread into buttered 13 x 9 x 3 inch pan or 3 quart baking dish. Mix together crab, shrimp, mayonnaise, onion, green pepper and celery. Spread evenly over diced bread. Trim crusts from remaining 4 slices of bread and lay on top of crab mixture. Then mix together milk and eggs and pour over all. Refrigerate overnight. Bake 325 degrees for 45 minutes. Then spread soup evenly over top of souffle. Top with cheese and sprinkle with paprika. Bake additional 30 minutes.