3 Slices White Arnold or Pepperidge Farm Sandwich Bread – cut into 1/4” Cubes
McCormick Salt-free Garlic & Herb Seasoning
1 lb Imitation or Real Crab Meat or Lobster Meat – Shredded Coarsely
3/4 cup Finely Diced Fresh Red Pepper (about 1/2 of a large pepper)
2/3 cup Finely Diced Onion (about one medium)
1/4 cup Finely Minced Italian (Plain) Parsley
2 teaspoons Grated Lemon Zest (or 1 tsp dried)
1 lb Bacon, Thick Cut, Cooked well and chopped
1/2 lb Shredded Italian 6-Cheese Blend [we use Sargento]
8 Large Eggs
3 cups Whipping Cream
2 cups 2% Milk
2 tablespoons Dry Sherry
1/4 teaspoon coarsely ground pepper
Garnish with chopped parsley, parsley sprigs, red pepper strips or rings …
Spray Pam Butter Spray over the bottom and sides of a 9” x 13” glass baking dish.
Distribute bread cubes all over the bottom of the baking dish. Sprinkle with seasoning. [Or use 1/4” cubed garlic and herb croutons – enough to distribute all over the dish]
In a large bowl, toss together seafood, pepper, onion, parsley, bacon and lemon rind; layer it evenly over the bread cubes. Distribute the shredded Italian cheese blend over all.
Whisk together eggs, whipping cream, milk, sherry, and pepper. Pour evenly over the seafood and cheeses. Cover with plastic wrap and chill at least 8 hours or overnight.
Preheat oven to 350 degrees Fahrenheit.
Bake for 1 hour or until casserole is set. IMPORTANT: Let sit on top of stove 15-20 minutes to settle before cutting and serving. May be kept warm in a 200degrees Fahrenheit oven.
Depending on how you cut this casserole, it will serve 8-12 guests.