Crab And Roasted Red Pepper Strata
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
44
Spice
68
Sweetness
44
Sourness
35
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
6 large
Egg3 tbsps
Butter1 cup
Onion (chopped)1 cup
Celery (chopped)2 tbsps
Parsley (chopped fresh)1 tsp
Thyme (chopped fresh)450 g
Crabmeat (fresh)1 tsp
Salt3 tsp
Ground Black PepperDirections:
1
Butter 10-inch-diameter cake pan with 2-inch-high sides
2
Whisk eggs and half and half in medium bowl to blend
3
Melt butter in heavy large skillet over medium-high heat
4
Add onion and celery; sauté until soft, about 5 minutes
5
Add peppers and garlic; sauté 2 minutes
6
Remove from heat
7
Stir in green onions, parsley and thyme
8
Transfer mixture to large bowl
9
Add crab and bread cubes and toss to combine
10
Add egg mixture, salt, and pepper; mix until well combined
11
Transfer to prepared baking dish
12
Let stand 30 minutes or cover and refrigerate overnight
13
Preheat oven to 350°F
14
Sprinkle strata with cheese
15
Bake until brown and puffed, about 1 hour
16
Cool on rack 30 minutes (center will fall)
17
Using sharp knife, cut around edge to loosen
18
Cut into wedges and serve
19
Butter 10-inch-diameter cake pan with 2-inch-high sides
20
Whisk eggs and half and half in medium bowl to blend
21
Melt butter in heavy large skillet over medium-high heat
22
Add onion and celery; sauté until soft, about 5 minutes
23
Add peppers and garlic; sauté 2 minutes
24
Remove from heat
25
Stir in green onions, parsley and thyme
26
Transfer mixture to large bowl
27
Add crab and bread cubes and toss to combine
28
Add egg mixture, salt, and pepper; mix until well combined
29
Transfer to prepared baking dish
30
Let stand 30 minutes or cover and refrigerate overnight
31
Preheat oven to 350°F
32
Sprinkle strata with cheese
33
Bake until brown and puffed, about 1 hour
34
Cool on rack 30 minutes (center will fall)
35
Using sharp knife, cut around edge to loosen
36
Cut into wedges and serve