Crab Bake Muffins (Print Version)
# Ingredients:
01 -
8 large eggs.
02 -
4 English muffins split in half.
03 -
1/2 lemon, juiced.
04 -
1 cup shredded Gruyere cheese.
05 -
1 cup shredded Parmesan cheese.
06 -
1 cup shredded Monterey Jack cheese.
07 -
3 tablespoons Dijon mustard.
08 -
3 tablespoons mayonnaise.
09 -
1 tablespoon minced onion.
10 -
1 tablespoon Old Bay seasoning.
11 -
1 yellow bell pepper, diced.
12 -
1 red bell pepper, diced.
13 -
1 cup heavy cream.
14 -
2 teaspoons black pepper.
15 -
115 g of crab meat, drained.
16 -
Kosher salt to taste.
17 -
Red chili flakes as needed.
18 -
Fresh parsley for garnish.
# Instructions:
01 -
Preheat your oven to 375°F and lightly grease a 13x9-inch dish.
02 -
Combine mustard with mayo. Spread this over the split muffins, set them in the dish, then top with crab, Old Bay, and a splash of lemon juice.
03 -
Whisk together eggs, bell peppers, onion, all the cheeses, cream, and seasonings until smooth.
04 -
Pour the egg mixture over the crab and muffins. Sprinkle the remaining Monterey Jack on top.
05 -
Bake for 35 to 40 minutes. It’s done when a toothpick inserted comes out clean.
06 -
Let it sit 5-10 minutes, add parsley as a topping, and enjoy while warm.
# Notes:
01 -
A hearty casserole with creamy cheese layers and the tender taste of crab, perfect for a brunch centerpiece.
02 -
The English muffins soak up all the rich, creamy goodness for a soft yet flavorful base.