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

1. Spread English muffin halves with the butter.

2. Line a greased 2-quart rectangular baking dish with half the muffins, buttered side up.

3. 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.

4. 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.

5. 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.

6. Press muffins lightly with the back of a large spoon to moisten muffins on top. Cover; chill overnight.

7. Preheat oven to 350º. Bake, uncovered, for 50 minutes or until muffins are browned and a knife inserted near center comes out clean.

8. Let stand 10 minutes before serving.

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