Print Friendly Recipe
- Pam L.
Serves/Makes:8 or more
- 6 english muffins, split (optional, cut into bite-size pieces after buttering)
- 3 tbsp (45 ml) butter, softened
- 2 6-1/2 oz (182 grm) cans crabmeat drained, flaked, cartilage removed OR
- 12 oz (336 grm). frozen crabmeat, thawed
- 3/4 cup (175 ml) shredded Swiss cheese
- 3/4 cup (175 ml) shredded chedder cheese
- 2 tbsp (30 ml) capers, drained
- 1/2 cup (125 ml) finely chopped onion
- 1 tbsp (15 ml) butter
- 1/4 cup (60 ml) dry sherry
- 1/2 tsp (2 ml) Worcestershire sauce
- 6 eggs, beaten
- 1 cup (225 ml) milk
- 1 tbsp (15 ml) Dijon-style mustard
- 1 tbsp (15 ml) snipped fresh parsley
- Spread English muffin halves with the 3 tbsp (45 ml) butter.
- If you like, chop muffins into bite sized pieces.
- Line a greased 2 qt. rectangular baking dish with half the muffins buttered side up.
- In a medium size bowl combine the crab and the cheeses.
- Layer crab mixture over muffins in dish; sprinkle with capers.
- Top with remaining muffins, buttered side up.
- In a large skillet cook the onion in 1 tbsp (15 ml) butter over medium heat for 5 minutes.
- Stir in sherry and Worcestershire sauce.
- Bring just to boiling; remove from heat.
- In a medium bowl combine eggs, milk, mustard, parsley, dash of salt and dash of pepper.
- Stir in onion mixture.
- Carefully pour over layers in baking dish.
- Press muffins lightly with back of a large spoon to moisten muffins on top.
- Cover; chill overnight.
- Preheat over to 350 degrees (175 C.).
- Bake uncovered for 50 minutes or until muffins are browned and a knife inserted in the center comes out clean.
- Let stand 10 minutes before serving.
- Originally submitted by Aubrey Corcoran, Better Homes and Gardens, 11/01.
I chopped the English muffins up to make serving and eating easier.
I also used white wine (I was out of sherry) and it turned out great!
A terrific brunch or luncheon dish.
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