Categories: Seafood, breakfast
Ingredients
- 6 English muffins, split
- 3 T. butter, softened
- 2 (6 1/2 oz.) cans crabmeat, drained and flaked.
- 3/4 cup shredded Swiss cheese (3 oz.)
- 3/4 cup shredded Cheddar cheese
- 2 T. capers, drained
- 1/2 cup finely chopped onion
- 1 T. butter
- 1/4 cup dry sherry
- 1/2 tsp. Worcestershire sauce
- 6 eggs, beaten
- 1 cup milk
- 1 T. Dijon mustard
- 1 T. snipped fresh parsley
Directions
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Spread English muffin halves with the butter.
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Line a greased 2-quart rectangular baking dish with half the muffins, buttered side up.
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In a medium bowl combine crabmeat and cheeses. Layer crab mixture over muffins in dish; sprinkle with capers. Top with remaining muffins, buttered side up.
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In a large skillet cook onion in the 1 T. butter over medium heat for 5 minutes or until tender. Stir in sherry and Worcestershire sauce. Bring just to boiling; remove from heat.
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In a medium bowl combine eggs, milk, mustard, parsley, a dash of salt, and a dash of pepper. Stir in onion mixture. Carefully pour over layers in baking dish.
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Press muffins lightly with the back of a large spoon to moisten muffins on top. Cover; chill overnight.
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Preheat oven to 350ยบ. Bake, uncovered, for 50 minutes or until muffins are browned and a knife inserted near center comes out clean.
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Let stand 10 minutes before serving.