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Stone Harbor Crab Brunch

2 eggs, beaten
2 C. milk
2 cups seasoned croutons
1/2 lb. Cheddar cheese, grated
1 T. minced onion
1 T. minced parsley
salt and pepper to taste
1 lb. lump crab meat, picked through
1/4 C. grated Parmesan cheese

Preheat oven to 325�F.

In large bowl, combine all ingredients except Parmesan cheese. Pour into a greased shallow 2-quart casserole. Sprinkle on Parmesan. Bake for 1 hour or until knife inserted in center comes out clean.

Yield: 6 servings.

Note: Recipe can be made ahead and refrigerated.

    
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