Crab and Roasted Red Pepper Strata

Name: Crab and Roasted Red Pepper Strata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 liters 1-inch bread cubes from crustless French bread; 3 Tbsps butter; 118 milliliters chopped celery; 454 grams fresh crabmeat; 6 larges eggs; 2 Tbsps chopped fresh parsley; 1 teaspoon chopped fresh thyme; 1 garlic clove, minced; 2 green onions, chopped; 1 teaspoons ground black pepper; 473 milliliters half and half; 237 milliliters chopped onion; 118 milliliters freshly grated Parmesan cheese; 237 milliliters chopped drained roasted red peppers from jar; 1 teaspoon salt

Crab and Roasted Red Pepper Stratan is a pescatarian recipe with 8 servings. This main course has 326 calories, 22g of protein, and 17g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have thyme, onion, parmesan cheese, and a few other ingredients on hand, you can make it. 1 person found this recipe to be delicious and satisfying.

Instructions

Butter 10-inch-diameter cake pan with 2-inch-high sides.

Ingredients you will need

Butter

Equipment you will use

Cake Form

Whisk eggs and half and half in medium bowl to blend. Melt butter in heavy large skillet over medium-high heat.

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Half And Half

Butter

Egg

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Frying Pan

Whisk

Bowl

Add onion and celery; sauté until soft, about 5 minutes.

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Celery

Onion

Add peppers and garlic; sauté 2 minutes.

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Peppers

Garlic

Remove from heat. Stir in green onions, parsley and thyme.

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Green Onions

Parsley

Thyme

Transfer mixture to large bowl.

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Bowl

Add crab and bread cubes and toss to combine.

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Bread Cubes

Crab

Add egg mixture, salt, and pepper; mix until well combined.

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Pepper

Salt

Egg

Transfer to prepared baking dish.

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Baking Pan

Let stand 30 minutes or cover and refrigerate overnight.

Preheat oven to 350°F.

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Oven

Sprinkle strata with cheese.

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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.

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Oven

Knife

Cut into wedges and serve.

Equipment

Ingredients

Servings:

2liters

1-inch bread cubes from crustless French bread 3Tbsps

butter 118milliliters

chopped celery 454grams

fresh crabmeat 6larges

eggs 2Tbsps

chopped fresh parsley 1teaspoon

chopped fresh thyme 1

garlic clove, minced 2

green onions, chopped 1teaspoons

ground black pepper 473milliliters

half and half 237milliliters

chopped onion 118milliliters

freshly grated Parmesan cheese 237milliliters

chopped drained roasted red peppers from jar 1teaspoon

salt

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.