Crab-Tuna Fondue - cooking recipe

Ingredients

1 (7 oz.) can crabmeat
1 (4 oz.) can tuna
5 c. cubed French bread or about 10 (1-inch) thick slices
1 (8 oz.) pkg. Muenster cheese, cubed
2 Tbsp. chopped parsley
4 eggs
3 c. milk
3 Tbsp. margarine, melted
2 tsp. dry mustard
1 tsp. grated onion

Preparation

Drain crabmeat; flake and remove boney tissue.
Drain and flake tuna.
Combine the 2 in a small bowl.
Layer 1/3 each of the bread, seafood, cheese and parsley into a buttered 8-cup straight-sided baking dish.
Repeat to make 2 more layers.