Crab Strata

Name: Crab Strata
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 12
Cuisine: Global
Ingredients: 59 milliliters dry sherry or apple juice; 946 milliliters cubed firm bread (6 slices); 340 grams cans each) crabmeat, drained, cartilage removed and flaked; 1 Tbsp Dijon mustard; 6 eggs; 3 Tbsps medium green onions, chopped; 315 milliliters milk; 113 grams cup shredded Cheddar cheese; 113 grams cup shredded Swiss cheese; 1 teaspoons Worcestershire sauce

Crab Stratan is a pescatarian main course. This recipe serves 12. One serving contains 175 calories, 15g of protein, and 9g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 3 hours and 20 minutes. Head to the store and pick up eggs, bread, worcestershire sauce, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Spray 2-quart casserole with cooking spray. In casserole, mix bread cubes, crabmeat, cheeses, capers and onions.

Ingredients you will need

Cooking Spray

Bread Cubes

Crabmeat

Capers

Onion

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.

Ingredients you will need

Worcestershire Sauce

Mustard

Sherry

Bread

Egg

Milk

Equipment you will use

Whisk

Bowl

Heat oven to 350°F.

Equipment you will use

Oven

Bake uncovered about 45 minutes or until knife inserted in center comes out clean.

Equipment you will use

Oven

Knife

Let stand 10 minutes before serving.

Sprinkle with additional onions and bell pepper.

Ingredients you will need

Bell Pepper

Onion

Equipment

Ingredients

Servings:

59milliliters

dry sherry or apple juice 946milliliters

cubed firm bread (6 slices)340grams

cans each) crabmeat, drained, cartilage removed and flaked 1Tbsp

Dijon mustard 6

eggs 3Tbsps

medium green onions, chopped 315milliliters

milk 113grams

cup shredded Cheddar cheese 113grams

cup shredded Swiss cheese 1teaspoons

Worcestershire sauce

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 Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.