CRAB-SPINACH EGG CASSEROLE
I've developed a strong interest in cooking over the years. As a matter of fact, I came up with this casserole as a special breakfast for our daughter when she was home for a visit. -Steve Heaton, Deltona, Florida
Provided by Taste of Home
Time 40m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat eggs and cream. Stir in the crab, spinach, bread crumbs, cheese, salt, pepper and nutmeg; set aside. In a skillet, saute the celery, onion, red pepper and mushrooms in butter until tender. Add to the spinach mixture., Transfer to a greased shallow 2-1/2-qt. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 163 calories, Fat 9g fat (5g saturated fat), Cholesterol 141mg cholesterol, Sodium 265mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
CRAB AND ROASTED RED PEPPER STRATA
Categories Milk/Cream Egg Onion Pepper Brunch Bake Parmesan Crab Fall Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Butter 10-inch-diameter cake pan with 2-inch-high sides. Whisk eggs and half and half in medium bowl to blend. Melt butter in heavy large skillet over medium-high heat. Add onion and celery; sauté until soft, about 5 minutes. Add peppers and garlic; sauté 2 minutes. Remove from heat. Stir in green onions, parsley and thyme. Transfer mixture to large bowl. Add crab and bread cubes and toss to combine. Add egg mixture, salt, and pepper; mix until well combined. Transfer to prepared baking dish. Let stand 30 minutes or cover and refrigerate overnight.
- Preheat oven to 350°F. Sprinkle strata with cheese. Bake until brown and puffed, about 1 hour. Cool on rack 30 minutes (center will fall). Using sharp knife, cut around edge to loosen. Cut into wedges and serve.
WARM CRAB & SPINACH DIP
In Maryland, we stayed at a hotel that sent guests home with a crab dip recipe and a spice pouch. Now I've made my own dip that rekindles memories of that trip. -Kristina Wenner, Jamison, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4-1/2 cups
Number Of Ingredients 16
Steps:
- In a large nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 minutes. Stir in cream cheese and Boursin until melted. Add milk, cream and wine, stirring constantly., Add seafood seasoning, Worcestershire, hot sauce and red pepper flakes. Stir in crab, spinach and cheddar cheese until cheese melts and mixture is bubbly. Serve warm with blue tortilla chips.
Nutrition Facts : Calories 170 calories, Fat 14g fat (8g saturated fat), Cholesterol 55mg cholesterol, Sodium 421mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
CRAB STRUDEL
Steps:
- Preheat the oven to 400 degrees F.
- Heat 2 tablespoons butter in a medium saute pan, add the scallions and garlic and cook over medium-low heat until the scallions are soft, approximately 5 minutes. Add the curry powder and stir.
- Shred the crabmeat into a bowl and mix with the parsley, lime juice, salt, to taste, and pepper. Add the crabmeat to the scallion mixture.
- Melt 10 tablespoons of butter in a small pan and set aside.
- Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with bread crumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with bread crumbs until 5 sheets have been used. Spoon a 1-inch wide row of the crab mixture along 1 edge of the phyllo dough. Roll it up. Brush the top with butter and set aside. Repeat the entire process using the all the phyllo dough and crab filling.
- Cover a sheet pan with parchment paper. Score the crab strudel diagonally into 1 1/2-inch pieces and bake for 12 minutes, or until the top is lightly brown. Slice and serve.
CRAB AND SPINACH MORNAY
Provided by Pierre Franey
Categories brunch, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Pick over crab meat carefully to remove and discard pieces of shell or cartilage. Do not break up the pieces of crab; leave them as whole as possible. Set aside.
- Pick over spinach to remove tough stems or blemished leaves. Rinse well and drain. Set aside.
- Heat 3 tablespoons butter in a saucepan and add flour, stirring rapidly with a whisk. Add salt, pepper and cayenne. When blended, stir in milk, cream and nutmeg. Let simmer, stirring often from the bottom, about 10 minutes. Add cheese and stir until melted.
- Put spinach in a deep skillet or casserole without water. Cook, stirring often, until the leaves wilt. Drain. Press or squeeze to extract as much liquid as possible from the leaves. Chop spinach until it is medium fine.
- Heat remaining tablespoon of butter in a skillet and add 1 tablespoon shallots. Cook briefly, stirring, and add spinach. Add salt and pepper. Spoon mixture into a baking dish (an oval dish measuring 14 by 8 by 2 inches is ideal).
- Spoon crab into a smaller ovenproof dish and sprinkle with remaining tablespoon of chopped shallots. Place in oven and bake 5 minutes. Scatter crab meat over spinach and smooth it to make an even layer. Spoon cheese sauce over all and smooth it over. Sprinkle Parmesan cheese evenly on top.
- Place dish in oven and bake 10 minutes. Heat broiler. Let broil, leaving the door partly ajar, about 2 minutes or until nicely glazed on top. Serve.
Nutrition Facts : @context http, Calories 446, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 28 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 17 grams, Sodium 981 milligrams, Sugar 7 grams, TransFat 0 grams
CRAB STRATA
Make and share this Crab Strata recipe from Food.com.
Provided by AnitaL
Categories Crab
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Butter a 2 1/2 qt casserole dish.
- Mix eggs and half and half.
- Saute onion in butter till soft,about 5 minutes.
- Add peppers and garlic; sauté 2 minutes.
- Remove from heat.
- Stir in thyme.
- Transfer mixture to large bowl.
- Add crab and bread cubes and toss to combine.
- Add egg mixture, Old Bay, and pepper; mix until well combined.
- Pour into prepared baking dish.
- Refrigerate overnight.
- Preheat oven to 350°F.
- Sprinkle strata with cheese.
- Bake until brown and puffed, about 1 hour.
Nutrition Facts : Calories 260.3, Fat 17.4, SaturatedFat 9.4, Cholesterol 231.4, Sodium 611, Carbohydrate 6.5, Fiber 0.6, Sugar 1.3, Protein 19.2
EASY STRATA AND VARIATIONS
Make one recipe and then give variations in notes.
Provided by Ben S.
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Strata Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Saute mushrooms in 1 tablespoon of oil. Season with salt and set aside.
- Whisk half-and-half, eggs, salt and pepper until smooth. Spray a 9-by-13-inch Pyrex or ceramic baking dish with vegetable cooking spray.
- Line bottom with 6 slices of bread. Scatter half of the ham, and half of the mushrooms over the bread, then sprinkle with half of the scallions and cheese. Pour 1 cup of egg mixture over the top. Repeat layers with remaining bread, ham, mushrooms, cheese and scallions. Slowly pour remaining egg mixture evenly over top. Cover with plastic wrap, then weight down casserole with 3 16-ounce cans for at least 15 minutes to submerge ingredients. (Can be refrigerated overnight, but return to room temperature before baking.)
- Adjust oven rack to middle position. Bake in preheated 325-degree oven until custard is just set, about 50 minutes. Turn on broiler and broil until strata is spotty brown and puffy (watch carefully), about 5 minutes longer. Let stand for 8 to 10 minutes, then serve immediately.
SPINACH FETA STRATA
Steps:
- In a greased 3-qt. or 13x9-in. baking dish, arrange French bread or croissant halves with sides overlapping. , In a large bowl, combine the eggs, milk, spinach, salt, nutmeg and pepper; pour over bread. Sprinkle with cheeses. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 5 minutes before cutting. Serve warm.
Nutrition Facts : Calories 190 calories, Fat 10g fat (5g saturated fat), Cholesterol 128mg cholesterol, Sodium 443mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.
BACON, CHEDDAR AND SPINACH STRATA
Even with just one layer of filling in the middle of this strata, you'll be looking at a gorgeous casserole which should thoroughly impress your brunch guests . . . bottomless Mimosas or no.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Strata Recipes
Time 1h5m
Yield 12
Number Of Ingredients 11
Steps:
- Oil bottom and sides of a 9x13-inch baking dish with about a tablespoon of bacon fat.
- Place bread cubes in a large mixing bowl.
- Crack eggs into a separate mixing bowl. Season with salt, pepper, cayenne, and nutmeg. Add cream and whisk mixture thoroughly.
- Pour egg/cream mixture over the bread cubes and mix to distribute ingredients evenly. Allow bread mixture to sit about 15 minutes to absorb the liquid.
- Transfer half of the bread mixture to the baking pan; spread evenly over the bottom and press mixture down a bit. Top with half of the grated Cheddar cheese. Add cooked bacon pieces in an even layer over the cheese. Place the cooked spinach over the bacon; top with half of the remaining cheese. Finish with the rest of the soaked bread cubes, spread evenly and pressed down slightly. Sprinkle with the rest of the grated cheese. Cover and let strata sit at room temperature for 1 hour before baking.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake strata in preheated oven until set, about 45 minutes. Optionally, you can broil the strata for a minute or two to brown the top.
Nutrition Facts : Calories 535.4 calories, Carbohydrate 23.5 g, Cholesterol 267.7 mg, Fat 39.9 g, Fiber 1.8 g, Protein 21.8 g, SaturatedFat 20 g, Sodium 1168.5 mg, Sugar 2.2 g
CRAB STRATA
A shellfish version of the classic egg and cheese strata. Unknown source
Provided by Lynnda Cloutier
Categories Seafood
Number Of Ingredients 12
Steps:
- 1. Butter a 2 quart soufflé dish or 6 x 10 inch baking dish. Dust with bread crumbs. Set aside. Remove crusts from bread and cut bread into cubes. Set aside. In skillet, sauté mushrooms and onions in Madeira over medium heat. Stir in crabmeat.
- 2. In prepared soufflé dish alternate layers of bread cubes and crab mixture, ending with bread cubes. In food processor or blender, whirl milk, eggs, cheese, salt, mustard and pepper til thoroughly blended. Slowly pour this mixture over bread cubes. Cover and refrigerate overnight.
- 3. Bake uncovered at 325 for 1 hour, 30 minutes if using soufflé dish or 1 hour if using 6 x 10 inch baking dish. Strata is done when knife inserted just off center comes out clean. Serves 6 to 8
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