Ingredients
6
cups cubed firm bread (6 slices)
1
lb crabmeat
8
oz provolone cheese, shredded (2 cups)
1/4 cup capers, drained
1/4 cup chopped fresh parsley
3
cloves garlic, finely chopped
6
eggs
1
1/3 cups half-and-half
1
tablespoon fresh lemon juice
Additional chopped fresh parsley, if desired
Preparation
Spray 2-quart casserole with cooking spray. In large bowl, mix bread cubes, crabmeat, cheese, capers, 1/4 cup parsley and the garlic.
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.
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.
