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

Directions

1. Spread English muffin halves with the 3 tablespoons butter. Line a greased 2-quart rectangular baking dish with half the muffins, buttered side up. In a medium bowl combine crabmeat and cheeses. Layer crab mixture over muffins in dish; sprinkle with capers. Top with remaining muffins, buttered side up.

2. In a large skillet cook onion in remaining 1 tablespoon butter over medium heat for 5 minutes or until tender. Stir in sherry and Worcestershire sauce. Bring just to boiling; remove from heat.

3. In a medium bowl combine eggs, milk, mustard, parsley, dash salt, and dash pepper. Stir in onion mixture. Carefully pour over the layers in baking dish. Press muffins lightly with back of a large spoon to moisten muffins on top. Cover; chill overnight.

4. Preheat oven to 350 degree F. Bake, uncovered, for 50 minutes or until muffins are browned and a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Makes 8 to 10 servings.