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Ingredients

• 6 English muffins, split
• 3 tablespoons butter, softened
• 2 6 1/2 ounce can 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.

Better Homes And Garden