Crab and Swiss Strata

• 6 english muffins, split (optional, cut into bite-size pieces after buttering)
• 3 tbsp (45 ml) butter, softened
• 2 6-1/2 oz (182 grm) cans crabmeat drained, flaked, cartilage removed OR
• 12 oz (336 grm). frozen crabmeat, thawed
• 3/4 cup (175 ml) shredded Swiss cheese
• 3/4 cup (175 ml) shredded chedder cheese
• 2 tbsp (30 ml) capers, drained
• 1/2 cup (125 ml) finely chopped onion
• 1 tbsp (15 ml) butter
• 1/4 cup (60 ml) dry sherry
• 1/2 tsp (2 ml) Worcestershire sauce
• 6 eggs, beaten
• 1 cup (225 ml) milk
• 1 tbsp (15 ml) Dijon-style mustard
• 1 tbsp (15 ml) snipped fresh parsley

1. Spread English muffin halves with the 3 tbsp (45 ml) butter.
2. If you like, chop muffins into bite sized pieces.
3. Line a greased 2 qt.
4. rectangular baking dish with half the muffins buttered side up.
5. In a medium size bowl combine the crab and the cheeses.
6. Layer crab mixture over muffins in dish; sprinkle with capers.
7. Top with remaining muffins, buttered side up.
8. In a large skillet cook the onion in 1 tbsp (15 ml) butter over medium heat for 5 minutes.
9. Stir in sherry and Worcestershire sauce.
10. Bring just to boiling; remove from heat.
11. In a medium bowl combine eggs, milk, mustard, parsley, dash of salt and dash of pepper.
12. Stir in onion mixture.
13. Carefully pour over layers in baking dish.
14. Press muffins lightly with back of a large spoon to moisten muffins on top.
15. Cover; chill overnight.
16. Preheat over to 350 degrees (175 C.).
17. Bake uncovered for 50 minutes or until muffins are browned and a knife inserted in the center comes out clean.
18. Let stand 10 minutes before serving.

english muffins, butter, crabmeat, frozen crabmeat, swiss cheese, chedder cheese, capers, onion, butter, sherry, worcestershire sauce, eggs, milk, mustard, parsley

Taken from online-cookbook.com/goto/cook/rpage/0010CE (may not work)