1Spray 2-quart casserole with cooking spray. In large bowl, mix bread cubes, crabmeat, cheese, capers, 1/4 cup parsley and the garlic.
2In 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.
3Heat 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.