Crab Souffle - cooking recipe

Ingredients

8 to 10 slices white bread with crusts removed
2 c. flaked crab meat (preferably back fin, preferably fresh)
1 c. mayonnaise
1 small onion, chopped
1 c. chopped celery
1 medium-sized green pepper, chopped
1 Tbsp. chopped fresh parsley
1 tsp. grated lemon peel
1 tsp. salt
1/4 tsp. pepper
4 eggs
3 c. milk
1 can mushroom soup, undiluted and heated
grated Parmesan cheese
paprika

Preparation

Day Before:
Dice 4 slices of the bread and place in buttered 3-quart size Pyrex shallow baking dish.
Mix together in bowl crab, mayonnaise, onion, celery, green pepper, parsley, lemon peel, salt and pepper.
Place this mixture in dish over the diced bread.
Cover mixture with remaining whole slices of bread (or half slices) to cover mixture completely.