Brunch Seafood Strata 24 Servings 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.

CALIFORNIA SEAFOOD MAKE AHEAD BRUNCH BAKE

Steps:

• Grease a 9x13" casserole and set aside.
• melt butter and saute mushrooms and onions until tender, stirring frequently.
• Add shrimp and cook until pink, stirring often.
• SPread 3 slices of the bread with the pesto sauce, then top each with another bread slice, pressing together so thick stick.
• Cut pesto sandwiches into small cubes and layer half of them in the bottom of the baking dish.
• Sprinkle half of the cheese on top, then pour all of the mushrooms on top, then the crabmeat and the artichokes.
• Top with remaining bread cubes, then sprinkle the rest of the cheese on top.
• Beat eggs, add milk, salt, and cayene pepper; beat well.
• Pour wet mixture over the bread mixture, covering evenly.
• You may need to poke some some parts of the bread to get them wet- you want everything to be moistened with the egg mixture.
• Cover and chill overnight (or at least 8 hours).
• Heat oven to 350 F, remove cover, and bake casserole for about 35-40 minutes, or until a knife inserted in the center comes out clean.
• Let rest 5 miutes before slicing to firm up and cool slightly.
• Cut into 12 squares.

BEACH HOUSE SEAFOOD STRATA RECIPE

Steps:

• Cube bread and place in large Pammed 11- by 13-inch casserole dish. Mix in sliced vegetables. Spread seafood salad evenly over top, working gently down to bottom. Spread cheese over top. Mix eggs, milk and mustard. Pour over top. Bake at 350 degrees for 50 minutes. Should be golden brown and bubbly. Cut into squares. This recipe yields 6 to 9 servings depending on portion size.