Spread English muffin halves with the 3 Tbsp. butter. Line a greased 2-qt. rectangular baking dish with half the muffins, buttered side up. In a medium bowl, combine crabmeat and cheeses. Layer crab mixture over muffins in dish; sprinkle with capers. Top with remaining muffins, buttered side up.
In a large skillet, cook onion in the 1 tablespoon butter over medium heat for 5 minutes or until tender. Stir in sherry and Worcestershire sauce. Bring just to boiling; remove from heat. In a medium bowl, combine eggs, milk, mustard, parsley, dash salt and dash pepper. Stir in onion mixture. Carefully pour over layers in baking dish. Press muffins lightly with back of a large spoon to moisten muffins on top. Cover; chill overnight.
Preheat oven to 350°F. Bake, uncovered for 50 minutes or until muffins are browned and a knife inserted near center comes out clean. Let stand 10 min. before serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.