Hot Shrimp and Crabmeat Sandwiches

12 slices bread, crust removed

1 package lump crabmeat

½ pound cooked shrimp, peeled

½ pound New York cheddar sharp cheese,

grated

4 eggs, beaten

3 cups milk

½ teaspoon salt

Prepare a day ahead. Butter tops of bread and place 6 slices in a greased 9 by 13 inch baking dish. Sprinkle with cheese, crabmeat and shrimp. Top with remaining bread slices. Mix eggs, milk and salt; pour over sandwiches. Refrigerate overnight. Next day, allow to come to room temperature. Bake one hour at 325 degrees. Serve with Shrimp Sauce. Makes six servings.