Ingredients
2 tablespoons Dijon mustard6 English muffins, split8 ounces lump crabmeat, drained2 tablespoons lemon juice2 teaspoons grated lemon zest2 cups shredded white cheddar cheese12 large eggs1 cup half-and-half cream1 cup 2% milk1/2 cup mayonnaise1 teaspoon salt1/2 teaspoon cayenne pepper1/2 teaspoon pepper2 cups shredded Swiss cheese1 cup grated Parmesan cheese4 green onions, chopped1/4 cup finely chopped sweet red pepper1/4 cup finely chopped sweet yellow pepper
Preparation
Spread mustard over bottom half of muffins. Place in a greased 13x9-in. baking dish. Top with crab, lemon juice and zest. Sprinkle with cheddar cheese. Top with muffin tops; set aside.
In a large bowl, whisk 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 refrigerator 30 minutes before baking. Preheat oven to 375°. Cover and bake 30 minutes. Uncover; bake until set, 20-25 minutes longer. Let stand 5 minutes before serving. If desired, top with additional chopped green onions.
