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Cheese & Crab Brunch Bake Recipe

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Who doesn't love a cheesy seafood casserole that can be pulled together in thirty minutes, popped in the fridge overnight, and ready for its baked up debut the next day?

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Cheese & Crab Brunch Bake Recipe

Prep: 30 min. + chilling Bake: 50 min.

Yield: 12 Servings

30 50 80

Ingredients

2 tablespoons Dijon mustard
6 English muffins, split
8 ounces lump crabmeat, drained
2 tablespoons lemon juice
2 teaspoons grated lemon peel
2 cups (8 ounces) shredded white cheddar cheese
12 eggs
1 cup half-and-half cream
1 cup 2% milk
1/2 cup mayonnaise
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
2 cups (8 ounces) shredded Swiss cheese
1 cup grated Parmesan cheese
4 green onions, chopped
1/4 cup finely chopped sweet red pepper
1/4 cup finely chopped sweet yellow pepper

Directions

Spread mustard over bottom half of muffins. Place in a greased 13-in. x 9-in. baking dish. Top with crab, lemon juice and peel. Sprinkle with cheddar cheese. Top with muffin tops; set aside.
In a large bowl, whisk the eggs, cream, milk, mayonnaise, salt, cayenne and pepper. Pour over muffins; sprinkle with Swiss cheese, Parmesan cheese, onions and peppers. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 30 minutes. Uncover; bake 20-25 minutes longer or until set. Let stand for 5 minutes before serving. Yield: 12 servings.

Nutritional Facts 1 serving equals 428 calories, 28 g fat (13 g saturated fat), 286 mg cholesterol, 844 mg sodium, 18 g carbohydrate, 1 g fiber, 26 g protein.

Originally published as Cheese & Crab Brunch Bake in Taste of Home December/January 2012, p35

Cheddar Tip

Select sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Cheese & Crab Brunch Bake (1)

Cheese & Crab Brunch Bake

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Reviewed on Jan. 04, 2012 by ttinker60

It was very easy to make and my family and friends loved it- made great leftovers too. Next time might add artichoke hearts and a little more cayenne pepper. Everyone added salsa or hot sauce to spice it up.