Crab Strata

Name: Crab Strata
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Global
Ingredients: 946 milliliters cubed firm-textured bread; 340 grams crabmeat, drained and flaked; 59 milliliters capers; 1 Tbsp Dijon mustard; 59 milliliters dry sherry; 6 eggs, lightly beaten; 3 green onions, chopped; 315 milliliters milk; 237 milliliters shredded Cheddar cheese; 946 milliliters shredded Swiss cheese; 1 teaspoons Worcestershire sauce

Crab Strata might be just the main course you are searching for. One portion of this dish contains roughly 44g of protein, 33g of fat, and a total of 557 calories. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 6. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes about 3 hours. A mixture of worcestershire sauce, green onions, capers, and a handful of other ingredients are all it takes to make this recipe so yummy. 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

Grease a 2-quart baking dish. Toss together the bread cubes, crabmeat, Swiss cheese, Cheddar cheese, capers, and green onions in the baking dish.

Ingredients you will need

Cheddar Cheese

Green Onions

Swiss Cheese

Bread Cubes

Crabmeat

Capers

Equipment you will use

Baking Pan

Mix together eggs, milk, sherry, mustard, and Worcestershire sauce in a bowl.

Ingredients you will need

Worcestershire Sauce

Mustard

Sherry

Egg

Milk

Equipment you will use

Bowl

Pour evenly over bread mixture. Cover tightly and refrigerate at least 2 hours, but no longer than 24 hours.

Ingredients you will need

Bread

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Bake strata uncovered until knife inserted in the center comes out clean, about 45 minutes.

Equipment you will use

Oven

Knife

Let stand 10 minutes before serving.

Serve while still hot.

Equipment

Ingredients

Servings:

946milliliters

cubed firm-textured bread 340grams

crabmeat, drained and flaked 59milliliters

capers 1Tbsp

Dijon mustard 59milliliters

dry sherry 6

eggs, lightly beaten 3

green onions, chopped 315milliliters

milk 237milliliters

shredded Cheddar cheese 946milliliters

shredded Swiss cheese 1teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired 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.