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Crab Strata

Crab Strata

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KONWAL

A great breakfast strata without the usual sausage or bacon ingredients.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 581 kcal
  • 29%
  • Fat:
  • 34.8 g
  • 54%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 43 g
  • 86%
  • Cholesterol:
  • 297 mg
  • 99%
  • Sodium:
  • 1011 mg
  • 40%

Based on a 2,000 calorie diet

Directions

  1. Grease a 2-quart baking dish. Toss together the bread cubes, crabmeat, Swiss cheese, Cheddar cheese, capers, and green onions in the baking dish.
  2. Mix together eggs, milk, sherry, mustard, and Worcestershire sauce in a bowl. Pour evenly over bread mixture. Cover tightly and refrigerate at least 2 hours, but no longer than 24 hours.
  3. Preheat oven to 350 degrees F (175 degrees C). Bake strata uncovered until knife inserted in the center comes out clean, about 45 minutes. Let stand 10 minutes before serving. Serve while still hot.
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Reviews

tgleason
9
9/28/2009

great to make the night before and is easy to do. Love the rich cheesy flavor

PLee
5
9/26/2011

It was great, but heavy. I used asparagus - big, chunky asparagus. They held up well. I also covered it with tin foil for the first 1/2 hour to keep it moist and help it to puff up.

BigShotsMom
3
5/19/2013

I can't imagine eating this or breakfast, but it makes a great brunch dish. I used sweet onion, finely diced in place of the green onions because that is what I had on hand. The dish looked a bit bland to me so I sprinkled a bit of sweet paprika over the top before baking. In the future I will add celery seed, cayenne, or possibly Old Bay because it is rather tame although rich. Thanks for a new way to use crabmeat. 5/19/13 Update: After refrigerating leftovers for 24 hrs after baking and finding them far more flavorful than yesterday I believe this should be assembled and refrigerated the day before it is to be used. I do wish I had done so.