Crab Souffle

1 lb. crab meat or imitation crab, chopped in small pieces
1. c. chopped celery
1 small onion, grated
2 tsp. prepared mustard
1/2 c. mayonnaise
Dash tabasco
Dash lemon juice
12 slices bread, cubed
2 c. grated sharp cheddar cheese
8 eggs, beaten
2 c. milk
1 Tb. sherry

In a large bowl, combine the first 7 ingredients.
In a blender, combine eggs, milk and sherry; add to crab mixture.
Mix in bread and cheese.
Pour into a well greased 9 x 13 baking dish; cover and refrigerate
for at least one hour or overnight.
Set dish in pan of hot water.
Bake at 350 degrees for 1 hour.
Makes 12 servings.

From the Inn at Poplar Corner Cookbook