Baked Crab Fondue

Brunch, Creative Cookery, Eggs, Luncheon, Seafood


1 loaf 16-oz French bread

6 tablespoons butter melted

12 ounces cooked crabmeat shredded

12 ounces grated swiss cheese

8 ounces grated Monterey Jack cheese

16 eggs

3 1/4 cups milk

1/2 cup white wine

1 tablespoon Dijon mustard

1/4 teaspoon black pepper

1/8 teaspoon white pepper

4 green onions sliced


4 roma tomatoes thinly sliced

1 1/2 cups sour cream

2/3 cup freshly grated Parmesan cheese


Butter two 9x13" baking dishes.
Remove crust from bread & discard. Tear bread into small pieces. Set aside to dry for 2 hours.
Divide bread between the 2 prepared baking dishes and drizzle with melted butter.
Arrange crabmeat & cheeses over bread.
Beat eggs, milk, wine, mustard & peppers in a large bowl. Stir in onions and pour over crabmeat.
Cover and chill overnight.

Preheat oven to 325 degrees.
Arrange tomato slices over tops of casseroles. Cover & bake for 50 minutes.
Spread with sour cream and sprinkle with Parmesan cheese.
Bake uncovered until cheese melts & top is crusty, 10-15 minutes.