Ingredients
- 2 cans (6 oz each) lump crab meat (since it is only a small amount of crab, I prefer to use a good lump crab)
- 4 cups bread cubes (a hearty french, Italian or sourdough bread works well; day old and lightly dried is best), approximately 6 slices, cubed
- 3 scallions, diced (white and green parts)
- 6 large eggs, beaten
- 1 1/3 cups milk (2% or whole milk; not skim)
- 1 cup swiss cheese, grated
- 1 cup cheddar cheese, grated
- 1/4 cup sherry wine
- 1/4 capers, rough chopped
- 2 tablespoons pimentos, diced
- 1 tablespoon dijon mustard
- 1/2 teaspoon worcestershire
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
How to Make
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Step 1: Casserole ... In a large bowl, add the eggs, cheeses, sherry wine, capers, scallions, pimentos, dijon mustard, worcestershire, salt, and pepper and mix well. Add in the bread and mix to combine. Then lightly toss in the crab and gently mix once again, making sure to not break up the crab.
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Step 2: Add to a 13x9 casserole dish, lightly sprayed with a non-stick spray. Cover with plastic wrap and refrigerate at least 2 hours up to 24, but no longer. I like to make this the night before and then cook it in the morning. Eight (8) to 10 hours seems to work best.
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Step 3: Bake ... Preheat the oven to 350 degrees and bake the casserole on the middle shelf for 35-45 minutes. I do make sure that the casserole dish is brought somewhat to room temp before I added it to a hot oven.
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Step 4: Serve ... I prefer a fruit salad and a cold mimosa with this. Simple and easy. ENJOY!
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