Bread filling with crab (side dish)

Ingredients:

• 110g unsalted butter, plus extra for greasing the pan
• 1 bunch green onions, thinly sliced ​​(white parts separated from green parts)
• 1 small red bell pepper, diced
• 4 stalks celery, chopped
• 2 tablespoons fresh thyme
• 1/4 cup dry sherry or white wine
• 3 cups low-sodium chicken broth or turkey broth
• 1/4 tsp cayenne pepper
• 2 large eggs
• 16 cups stale potato bread, cut into 1cm cubes (700g)
• 450 g lump crab meat, sorted to remove shell fragments
• 1 teaspoon paprika

Preparation:

1. Preheat oven to 190°C and grease a shallow 3-quart baking dish with butter.
2. In a large nonstick skillet, melt 6 tablespoons butter over medium heat. Add the white parts of the green onions, bell pepper, and celery; cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the thyme and sherry and cook, stirring, until the sherry has almost completely evaporated, 3 minutes. Add the broth, salt, and cayenne pepper, bring to a simmer, then remove from heat.
3. Whisk the eggs in a large bowl and add the green onions. Add the bread cubes, vegetable mixture, and crab meat and toss to combine. Transfer to the prepared baking dish. Cut the remaining 2 tablespoons of butter into small cubes and spread evenly over the filling; sprinkle with paprika.
4. Cover with foil and bake for 30 minutes, then remove the foil and bake until golden brown, another 20-30 minutes.