Crabandswissstrata Recipes

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CRAB STRATA



Crab Strata image

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

6 large eggs
2 cups half-and-half
3 tablespoons butter
1 cup chopped onion
1 cup chopped drained roasted red pepper
1 clove garlic, minced
1 teaspoon chopped fresh thyme
1 lb fresh crabmeat
8 (1 inch) cups crustless bread, cubes
1 teaspoon Old Bay Seasoning
3/4 teaspoon black pepper
1/2 cup freshly grated parmesan cheese

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

CRAB AND THREE CHEESE STRATA



Crab and Three Cheese Strata image

Great for brunch. Prep time includes overnight refrigeration time.

Provided by Mikekey *

Categories     Breakfast Casseroles

Time 8h50m

Number Of Ingredients 10

1 loaf sourdough bread, cubed
1 c ricotta cheese, crumbled
1/4 lb monterey jack cheese, shredded
1/4 lb sharp cheddar, shredded
1/2 lb cooked crabmeat, fresh (dungeness is the best)
2 Tbsp chopped jalapeno peppers (seeds removed)
12 eggs
6 c milk
5 Tbsp butter, melted
1/4 tsp dry mustard

Steps:

  • 1. Coat a 13x9x2-inch baking dish with nonstick cooking spray. In a large bowl, toss bread cubes with cheeses, crab and jalapenos. Spread mixture into prepared baking dish.
  • 2. Combine eggs, milk, butter and mustard in same bowl and pour over bread mixture, covering all of it.
  • 3. Cover with plastic wrap and refrigerate overnight. Take out 30 minutes prior to baking and let sit at room temperature.
  • 4. Preheat oven to 350F. Remove plastic wrap and bake 30-40 minutes until set. Let sit 10 minutes before cutting into squares to serve.

CRAB STRATA



Crab Strata image

The mild flavor of crab is a nice match for eggs and cheese in a do-ahead brunch casserole.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 3h20m

Yield 12

Number Of Ingredients 13

4 cups cubed firm bread (6 slices)
2 cans (6 oz each) crabmeat, drained, cartilage removed and flaked
1 cup shredded Swiss cheese (4 oz)
1 cup shredded Cheddar cheese (4 oz)
1/4 cup capers, drained, if desired
3 medium green onions, chopped (3 tablespoons)
6 eggs
1 1/3 cups milk
1/4 cup dry sherry or apple juice
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
Additional chopped green onions, if desired
Chopped red bell pepper, if desired

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.

Nutrition Facts : Calories 180, Carbohydrate 8 g, Cholesterol 150 mg, Fiber 0 g, Protein 15 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 0 g

CRAB AND SPINACH STRATA



Crab and Spinach Strata image

Prepared pesto adds flavorful to a mild crabmeat and egg casserole with make-ahead convenience.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 9h25m

Yield 8

Number Of Ingredients 10

9 or 10 slices (1/2 inch thick) French bread
1/2 cup basil pesto
2 cups finely shredded Swiss cheese (8 oz)
1 package (12 oz) refrigerated chunk-style imitation crabmeat
1 box (9 oz) frozen spinach, thawed, squeezed to drain*
1 medium red bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
8 eggs
1 1/2 cups milk
1/2 teaspoon salt

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.

Nutrition Facts : Calories 380, Carbohydrate 17 g, Cholesterol 255 mg, Fat 1, Fiber 2 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 5 g, TransFat 0 g

CRAB AND SWISS STRATA



Crab and Swiss Strata image

Holiday breakfast $400 winner in a magazine (not sure which one). It was submitted by Aubrey Corcoran of Beaufort, SC, Nov. 2001. This makes 8-10 servings. Requires overnight chilling.

Provided by Oolala

Categories     Breakfast

Time 9h20m

Yield 8-10 serving(s)

Number Of Ingredients 14

6 English muffins, split
3 tablespoons butter, softened
2 (6 1/2 ounce) cans crabmeat, drained, flaked, cartilage removed
3/4 cup swiss cheese, shredded (3 oz.)
3/4 cup cheddar cheese, shredded
2 tablespoons capers, drained
1/2 cup onion, finely chopped
1 tablespoon butter
1/4 cup dry sherry
1/2 teaspoon Worcestershire sauce
6 eggs, beaten
1 cup milk
1 tablespoon Dijon mustard
1 tablespoon fresh parsley, snipped

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.

Nutrition Facts : Calories 379.9, Fat 18, SaturatedFat 9.9, Cholesterol 217.9, Sodium 850.8, Carbohydrate 23.6, Fiber 1.8, Sugar 2.8, Protein 23.6

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