Muffins Crab Bake (Print Version)
# Ingredients:
01 -
8 large eggs.
02 -
4 English muffins, halved.
03 -
1/2 lemon, juiced.
04 -
1 tablespoon chopped onion.
05 -
1 cup shredded Gruyere cheese.
06 -
1 cup shredded Parmesan cheese.
07 -
1 cup shredded Monterey Jack cheese.
08 -
3 tablespoons Dijon mustard.
09 -
2 teaspoons black pepper.
10 -
1 cup heavy cream.
11 -
1 yellow bell pepper, diced.
12 -
1 red bell pepper, diced.
13 -
3 tablespoons mayonnaise.
14 -
1 tablespoon Old Bay seasoning.
15 -
115 g of drained crab meat.
16 -
Kosher salt to taste.
17 -
Red chili flakes to taste.
18 -
Fresh parsley for garnish.
# Instructions:
01 -
Preheat the oven to 375°F (190°C), and grease a 13x9-inch pan.
02 -
Mix mustard with mayonnaise, spread it on the muffin halves, then layer them in the dish. Add the crab meat, Old Bay, and squeeze the lemon over everything.
03 -
Whisk together the eggs, cream, cheeses, diced peppers, onion, and spices until smooth.
04 -
Pour the egg mixture over the muffins and crab, then sprinkle the remaining Monterey Jack cheese on top.
05 -
Bake for 35-40 minutes until you can stick a toothpick in and it comes out clean.
06 -
Let the dish cool for 5-10 minutes, add fresh parsley on top, and dig in.
# Notes:
01 -
A rich baked dish that’s perfect for brunch, with the creamy cheeses balancing the delicate crab flavor.
02 -
English muffins provide a soft base that soaks up the flavorful sauce beautifully.