Crab Lover’s Brunch Casserole

Enjoy this cheesy casserole that’s made with bread and crab – a tasty brunch. MORE+ LESS-

By Pillsbury Kitchens

August 9, 2012

cups cubed firm bread (6 slices)

lb crabmeat

oz provolone cheese, shredded (2 cups)

1/4 cup capers, drained

1/4 cup chopped fresh parsley

cloves garlic, finely chopped

eggs

1/3 cups half-and-half

tablespoon fresh lemon juice

Additional chopped fresh parsley, if desired

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1

Spray 2-quart casserole with cooking spray. In large bowl, mix bread cubes, crabmeat, cheese, capers, 1/4 cup parsley and the garlic.
2

In medium bowl, beat eggs with wire whisk. Beat in half-and-half and lemon juice; pour over bread mixture. Spoon into casserole. Cover tightly; refrigerate at least 2 hours but no longer than 24 hours.
3

Heat oven to 350°F. Uncover casserole. Bake 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Sprinkle with additional parsley.