Crab Strata Recipes

CRAB STRATA

Steps:

• Spray 2-quart casserole with cooking spray. In casserole, mix bread cubes, crabmeat, cheeses, capers and onions.
• In medium bowl, beat eggs with wire whisk. Beat in milk, sherry, mustard and Worcestershire sauce; pour over bread mixture. Cover tightly; refrigerate at least 2 hours but no longer than 24 hours.
• Heat oven to 350°F. Bake uncovered about 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Sprinkle with additional onions and bell pepper.

CRAB AND SPINACH STRATA

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange bread slices in single layer in bottom of baking dish. Cut remaining bread into cubes to fill in empty spaces.
• Spread pesto over bread. Sprinkle with 1 cup of the cheese. Layer imitation crabmeat, spinach, bell pepper, onion and remaining 1 cup cheese over bread.
• In large bowl, beat eggs, milk and salt until well blended. Pour over mixture in baking dish. Cover; refrigerate 8 hours or overnight.
• Heat oven to 350°F. Bake uncovered 45 to 55 minutes or until set and knife inserted in center comes out clean. Let stand 10 minutes before serving.

CRAB AND SWISS STRATA

Steps:

• Spread English muffin halves with the 3 tablespoons butter.
• Line a greased 2 quart rectangular baking dish with half the muffins, buttered side up.
• In a medium bowl combine the crabmeat and cheeses and layer this mixture over the muffins in the dish; sprinkle with capers and top with remaining muffins; buttered side up.
• In a large skillet, cook onions in the 1 tablespoons butter over medium heat for 5 minutes or until l tender.
• Stir in sherry and Worcestershire sauce.
• Bring to just boiling and remove from heat.
• In a medium bowl, combine eggs, milk, mustard, parsley, and salt and pepper to taste (dash of each).
• Stir in onion mixture.
• Carefully pour over muffin layers in baking dish and press muffins lightly with back of a large spoon to moisten tops.
• Cover and chill overnight.
• Preheat oven to 350°F and bake uncovered for 50 minutes or until muffins are browned and knife comes out clean when inserted in the middle.
• Let stand 10 minutes before serving.

CRAB STRATA

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

CRAB STRATA

Steps:

• Split 3 English muffins & place them crust side down in a 9X11 glass baking dish. Spread drained crabmeat over muffins. Beat eggs with fork & add milk, onion, mustard, red pepper, salt & pepper. Pour egg mixture over crab covered muffins. Mix cheeses and spread over top. If you are making it the night before, store covered in refrigerator. Bake uncovered at 350 for 45-50 min or until cheese is light brown. Let stand 5 minutes before serving. Small cocktail Shrimp can be substituted for the crab.

CRAB AND ROASTED RED PEPPER STRATA

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.

BRIE AND CRAB STRATA

Steps:

• Using 2 Tbsp of unsalted butter, grease a 2-quart baking dish.
• Place half of the bread cubes in the dish, then grated Fontina, then chopped basil, then crab meat; top with remaining bread cubes.
• Take the chilled Brie from the refrigerator and trim the rind (note: the colder the Brie remains, the easier it will be to cut, so don't take it out of the refrigerator too soon before this step).
• Cut the cheese into small cubes, then dot the top of the strata with the cubes of Brie.
• Using a food processor or an electric mixer, beat together the softened cream cheese and the eggs until light and fluffy.
• Melt the 1/2 cup of butter, then into the cream cheese mixture beat the milk, white pepper, mace, cayenne pepper, minced garlic, and melted butter.
• Pour mixture over the strata; using the back of a spoon, press the bread cubes down into the mixture so that all are moistened well.
• Refrigerate over night or at least 6 hours.
• Preheat oven to 350 degrees, then bake the strata for 1 hour or until puffy and golden brown.
• Let sit for at least 5 minutes before serving either hot or warm.

CRAB STRATA

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.