Prep 20 mins
Cook 9 hrs
Holiday breakfast $400 winner in a magazine (not sure which one). It was submitted by Aubrey Corcoran of Beaufort, SC, Nov. 2001. This makes 8-10 servings. Requires overnight chilling.
- 6 English muffins, split
- 3 tablespoons butter, softened
- 2 (6 1/2 ounce) cans crabmeat, drained, flaked, cartilage removed
- 3⁄4 cup swiss cheese, shredded (3 oz.)
- 3⁄4 cup cheddar cheese, shredded
- 2 tablespoons capers, drained
- 1⁄2 cup onion, finely chopped
- 1 tablespoon butter
- 1⁄4 cup dry sherry
- 1⁄2 teaspoon Worcestershire sauce
- 6 eggs, beaten
- 1 cup milk
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh parsley, snipped
- Spread English muffin halves with the 3 tablespoons butter.
- Line a greased 2 quart rectangular baking dish with half the muffins, buttered side up.
- In a medium bowl combine the crabmeat and cheeses and layer this mixture over the muffins in the dish; sprinkle with capers and top with remaining muffins; buttered side up.
- In a large skillet, cook onions in the 1 tablespoons butter over medium heat for 5 minutes or until l tender.
- Stir in sherry and Worcestershire sauce.
- Bring to just boiling and remove from heat.
- In a medium bowl, combine eggs, milk, mustard, parsley, and salt and pepper to taste (dash of each).
- Stir in onion mixture.
- Carefully pour over muffin layers in baking dish and press muffins lightly with back of a large spoon to moisten tops.
- Cover and chill overnight.
- Preheat oven to 350°F and bake uncovered for 50 minutes or until muffins are browned and knife comes out clean when inserted in the middle.
- Let stand 10 minutes before serving.
This was excellent. I made it for New Years brunch. I served it with fruit salad and roasted asparagus. It is perfect for a brunch with mimosas or anytime you were hosting and didn't want to spend all morning in the kitchen.
This was absolutely wonderful! My ladies group enjoyed it very much. Thank you! Margie