Ingredients for Crab Swiss Casserole
- 6 large english muffins, split
- 4 tablespoons (1/2 stick) unsalted butter, softened
- 1 pound lump crab meat, picked over for shells
- Swiss Cheese
- Cheddar Cheese
- 2 tablespoons capers, drained
- 1 medium yellow onion, finely chopped
- Dry Sherry
- 1 tablespoon Worcestershire sauce
- 4 large eggs
- 1 cup milk
- Dijon Mustard
- 2 tablespoons chopped fresh parsley
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How to Make Crab Swiss Casserole
- Preheat oven to 350°F (175°C).
- Split the english muffins with a fork and spread 3 tablespoons of softened butter evenly on the cut sides of each muffin half.
- Grease a 2-quart rectangular baking dish. Arrange half of the buttered muffin halves, butter-side up, in the bottom of the dish.
- In a medium bowl, gently combine the crab meat, shredded Swiss and Gruyere cheeses, and capers. Mix until just combined.
- Evenly spread the crab mixture over the muffin halves in the baking dish.
- Top with the remaining muffin halves, butter-side down.
- In a small saucepan, sauté the chopped onion in the remaining 1 tablespoon of butter for 4-6 minutes, until softened.
- Add the sherry and Worcestershire sauce; bring to a simmer and cook for 1 minute, until slightly reduced.
- Remove from heat and set aside.
- In a separate bowl, whisk together the eggs, milk, Dijon mustard, parsley, salt, and pepper until well blended.
- Pour the egg mixture evenly over the muffin and crab layers. Gently press down on the muffins to help the egg mixture absorb.
- Cover the baking dish with plastic wrap and refrigerate overnight.
- The next day, preheat oven to 350°F (175°C).
- Bake uncovered for 50-60 minutes, or until golden brown and a knife inserted near the center comes out clean.
- Let the casserole stand for 10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
11g
Fat
49g
Carbs
7g
