Crab Fondue

2 cans (6-1/2 or 7 oz ea.) crab meat (frozen crab meat may be used)

1 cup finely diced celery

1/2 cup mayonnaise

1 tsp prepared mustard

1/4 tsp salt

8 thin slices bread

2 cups milk

2 eggs, beaten

2 tsp Worcestershire

1/2 tsp Tabasco

1/2 cup grated process American cheese

Combine crab meat with celery, mayonnaise, mustard and salt. Spread mixture and salt. Spread mixture on bread slices. Place 4 slices in shallow baking dish; top with 4 remaining crab meat-topped slices. Combine milk with eggs, Worcestershire sauce and Tabasco; pour over crab meat-bread mixture. Sprinkle with cheese. Bake in slow oven (325F) 45 minutes.

Yield: 4 servings.

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Cajun Country -- New Iberia, Louisiana