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Ingredients
- 6 cups cubed firm crusty french bread (6 slices)
- 1 lb. crabmeat
- 8 oz. provolone cheese, shredded (2 cups)
- 1/4 cup capers, drained
- 1/4 cup chopped fresh parsley
- 3 cloves garlic, finely chopped
- 7 eggs
- 1/2 teaspoon Old Bay Seasoning
- 1 1/3 cups half-and-half
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon Sea Salt
- 1/2 teaspoon fresh ground Pepper
- Use Additional chopped fresh parsley, if desired
Details
Preparation time 20mins
Cooking time 80mins
Preparation
Step 1
Spray a 2 to 2 1/2 -quart casserole with cooking spray. In large bowl, mix bread cubes, crabmeat, cheese, capers, ¼ cup parsley and the garlic.
In medium bowl, beat eggs with wire whisk. Beat in half-and-half and lemon juice and Old Bay; pour over bread mixture. Carefully transfer into casserole dish.
Seal tightly; refrigerate at least 3 hours but no longer than 24 hours.
Heat your oven to 350°F. Uncover seal on casserole. Bake 45-60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Sprinkle with additional parsley, (optional).
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