Source:

Pam L.

Serves/Makes:8 or more

Ingredients

• 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

Preparation

• 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.

Comments

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.