Ingredients
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- 2 tablespoons Some Like It Hot mustard or Dijon mustard
- 6 English muffins, split
- 8 ounces snow crab meat
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 2 cups shredded white cheddar cheese
- 12 large eggs
- 1 cup half-and-half cream
- 1 cup 2% milk
- 1/2 cup mayonnaise
- 1 teaspoon salt
- 1/2 teaspoon Hot Under The Kilt Acadian Cajun seasoning
- 1/2 teaspoon freshly ground black pepper
- 2 cups shredded Swiss cheese
- 1 cup grated Parmesan cheese
- 4 green onions, chopped
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced yellow bell pepper
Instructions
- Preheat your oven to 375°F. Grease a 13×9-inch baking dish and set aside.
- Spread a thin layer of mustard over the bottom half of the split English muffins. Arrange the muffins, mustard side up, in the prepared baking dish.
- Top the muffins with crab meat, followed by lemon juice and zest. Sprinkle the shredded white cheddar cheese evenly over the crab mixture. Place the muffin tops over the cheese.
- In a large mixing bowl, whisk together the eggs, half-and-half, milk, mayonnaise, salt, Cajun seasoning, and black pepper until well combined.
- Pour the egg mixture over the muffins, ensuring they are evenly soaked. Top with Swiss cheese, Parmesan cheese, chopped green onions, and diced sweet peppers.
- Cover the dish with plastic wrap or foil and refrigerate overnight to allow the flavors to meld.
- When ready to bake, remove the casserole from the fridge and let it sit for 30 minutes at room temperature.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for an additional 20-25 minutes, or until the casserole is fully set and golden brown on top.
- Let the casserole sit for 5 minutes before serving. Garnish with additional chopped green onions, if desired.
- Category: seafood, entrees, recipes