1 c. celery, chopped
8 slices soft white bread, crust removed, diced
2 c. crab meat
1 onion, chopped
1/2 c. mayonnaise
1/2 c. green pepper, chopped
1/2 c. slivered almonds, blanched
4 eggs, beaten
3 c. milk
1 c. undiluted cream of mushroom soup
Grated Parmesan cheese
Paprika

Cook celery slowly for 10 minutes in a little water; drain. Spread half the diced bread evenly in a greased baking dish (use fresh white bread). A two quart souffle dish is a perfect container. Mix, in a large bowl, the crab meat, onion, mayonnaise, green pepper, half the almonds, and the celery. Spread crab mixture evenly over bread. Spread remaining diced bread on top. Beat eggs and milk together, pour over mixture. Cover and refrigerate overnight. Remove dish for 15 minutes, then spoon mushroom soup over the top, sprinkle with cheese. Sprinkle with almonds. Bake 1 hour or until golden brown. Bake at 325 degrees.