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Ingredients

• 6   English muffins, split
• 3 tablespoons  butter, softened
• 2 6-1/2-ounce cans  crabmeat, drained, flaked, and cartilage removed, or 12 oz. frozen cooked crabmeat, thawed
• 3/4 cup  shredded Swiss cheese (3 oz.)
• 3/4 cup  shredded cheddar cheese (3 oz.)
• 2 tablespoons  capers, drained
• 1/2 cup  finely chopped onion
• 1 tablespoon  butter
• 1/4 cup  dry sherry
• 1/2 teaspoon  Worcestershire sauce
• 6   eggs, beaten
• 1 cup  milk
• 1 tablespoon  Dijon-style mustard
• 1 tablespoon  snipped fresh parsley

Description

A Breakfast Or Brunch Seafood Egg Casserole Recipe That Can Be Made Ahead And Baked The Next Day.

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