Crab and Cheese Brunch Bake

Ingredients

• 2 tablespoons Dijon mustard
• 6 English muffins, split
• 8 ounces lump crabmeat, drained
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon peel
• 2 cups (8 ounces) shredded white cheddar cheese
• 12 eggs
• 1 cup half-and-half cream
• 1 cup 2% milk
• 1/2 cup mayonnaise
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon pepper
• 2 cups (8 ounces) shredded Swiss cheese
• 1 cup grated Parmesan cheese
• 4 green onions, chopped
• 1/4 cup finely chopped sweet red pepper
• 1/4 cup finely chopped sweet yellow pepper

Directions

• Spread mustard over bottom half of muffins. Place in a greased 13-in. x 9-in. baking dish. Top with crab, lemon juice and peel. Sprinkle with cheddar cheese. Top with muffin tops; set aside.
• In a large bowl, whisk the 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 the refrigerator 30 minutes before baking. Cover and bake at 375° for 30 minutes. Uncover; bake 20-25 minutes longer or until set. Let stand for 5 minutes before serving. Yield: 12 servings.

Swiss Crab Appetizer Bites

Ingredients:
7.5 ounces lump crabmeat, drained and flaked
1 tablespoon sliced green onion
1 cup shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon lemon juice
1/4 (next time I'm using 1/2) teaspoon curry powder
1 (8 ounce) package puff pastry cups
Salt and pepper to taste

Directions Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, mix together crabmeat, green onion, Swiss cheese, mayonnaise, lemon juice and curry powder and salt and pepper. Spoon equal portions of the crabmeat mixture onto the puff pastry cups. Bake in the preheated oven 10 to 12 minutes, or until bubbly and golden brown.