Best Crab Strata Recipes

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CRAB AND ROASTED RED PEPPER STRATA



Crab and Roasted Red Pepper Strata image

Categories     Milk/Cream     Egg     Onion     Pepper     Brunch     Bake     Parmesan     Crab     Fall     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 15

6 large eggs
2 cups half and half
3 tablespoons butter
1 cup chopped onion
1/2 cup chopped celery
1 cup chopped drained roasted red peppers from jar
1 garlic clove, minced
2 green onions, chopped
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
1 pound fresh crabmeat
8 cups 1-inch bread cubes from crustless French bread
1 teaspoon salt
3/4 teaspoon ground black pepper
1/2 cup freshly grated Parmesan cheese

Steps:

  • Butter 10-inch-diameter cake pan with 2-inch-high sides. Whisk eggs and half and half in medium bowl to blend. Melt butter in heavy large skillet over medium-high heat. Add onion and celery; sauté until soft, about 5 minutes. Add peppers and garlic; sauté 2 minutes. Remove from heat. Stir in green onions, parsley and thyme. Transfer mixture to large bowl. Add crab and bread cubes and toss to combine. Add egg mixture, salt, and pepper; mix until well combined. Transfer to prepared baking dish. Let stand 30 minutes or cover and refrigerate overnight.
  • Preheat oven to 350°F. Sprinkle strata with 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. Cut into wedges and serve.

CRAB STRATA



Crab Strata image

The mild flavor of crab is a nice match for eggs and cheese in a do-ahead brunch casserole.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 3h20m

Yield 12

Number Of Ingredients 13

4 cups cubed firm bread (6 slices)
2 cans (6 oz each) crabmeat, drained, cartilage removed and flaked
1 cup shredded Swiss cheese (4 oz)
1 cup shredded Cheddar cheese (4 oz)
1/4 cup capers, drained, if desired
3 medium green onions, chopped (3 tablespoons)
6 eggs
1 1/3 cups milk
1/4 cup dry sherry or apple juice
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
Additional chopped green onions, if desired
Chopped red bell pepper, if desired

Steps:

  • Spray 2-quart casserole with cooking spray. In casserole, mix bread cubes, crabmeat, cheeses, capers and onions.
  • 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.
  • Heat oven to 350°F. Bake uncovered about 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Sprinkle with additional onions and bell pepper.

Nutrition Facts : Calories 180, Carbohydrate 8 g, Cholesterol 150 mg, Fiber 0 g, Protein 15 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 0 g

CRAB STRATA



Crab Strata image

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

Provided by KONWAL

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Strata Recipes

Time 3h

Yield 6

Number Of Ingredients 11

4 cups cubed firm-textured bread
2 (6 ounce) cans crabmeat, drained and flaked
4 cups shredded Swiss cheese
1 cup shredded Cheddar cheese
¼ cup capers
3 green onions, chopped
6 eggs, lightly beaten
1 ⅓ cups milk
¼ cup dry sherry
1 tablespoon Dijon mustard
½ teaspoon Worcestershire sauce

Steps:

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

Nutrition Facts : Calories 580.6 calories, Carbohydrate 22.4 g, Cholesterol 259.7 mg, Fat 34.8 g, Fiber 1 g, Protein 43 g, SaturatedFat 19.5 g, Sodium 943.5 mg, Sugar 4.9 g

CRAB STRATA



Crab Strata image

Make and share this Crab Strata recipe from Food.com.

Provided by AnitaL

Categories     Crab

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

6 large eggs
2 cups half-and-half
3 tablespoons butter
1 cup chopped onion
1 cup chopped drained roasted red pepper
1 clove garlic, minced
1 teaspoon chopped fresh thyme
1 lb fresh crabmeat
8 (1 inch) cups crustless bread, cubes
1 teaspoon Old Bay Seasoning
3/4 teaspoon black pepper
1/2 cup freshly grated parmesan cheese

Steps:

  • Butter a 2 1/2 qt casserole dish.
  • Mix eggs and half and half.
  • Saute onion in butter till soft,about 5 minutes.
  • Add peppers and garlic; sauté 2 minutes.
  • Remove from heat.
  • Stir in thyme.
  • Transfer mixture to large bowl.
  • Add crab and bread cubes and toss to combine.
  • Add egg mixture, Old Bay, and pepper; mix until well combined.
  • Pour into prepared baking dish.
  • Refrigerate overnight.
  • Preheat oven to 350°F.
  • Sprinkle strata with cheese.
  • Bake until brown and puffed, about 1 hour.

Nutrition Facts : Calories 260.3, Fat 17.4, SaturatedFat 9.4, Cholesterol 231.4, Sodium 611, Carbohydrate 6.5, Fiber 0.6, Sugar 1.3, Protein 19.2

CRAB AND SPINACH STRATA



Crab and Spinach Strata image

Prepared pesto adds flavorful to a mild crabmeat and egg casserole with make-ahead convenience.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 9h25m

Yield 8

Number Of Ingredients 10

9 or 10 slices (1/2 inch thick) French bread
1/2 cup basil pesto
2 cups finely shredded Swiss cheese (8 oz)
1 package (12 oz) refrigerated chunk-style imitation crabmeat
1 box (9 oz) frozen spinach, thawed, squeezed to drain*
1 medium red bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
8 eggs
1 1/2 cups milk
1/2 teaspoon salt

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange bread slices in single layer in bottom of baking dish. Cut remaining bread into cubes to fill in empty spaces.
  • Spread pesto over bread. Sprinkle with 1 cup of the cheese. Layer imitation crabmeat, spinach, bell pepper, onion and remaining 1 cup cheese over bread.
  • In large bowl, beat eggs, milk and salt until well blended. Pour over mixture in baking dish. Cover; refrigerate 8 hours or overnight.
  • Heat oven to 350°F. Bake uncovered 45 to 55 minutes or until set and knife inserted in center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 380, Carbohydrate 17 g, Cholesterol 255 mg, Fat 1, Fiber 2 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 5 g, TransFat 0 g

CRAB STRATA



CRAB STRATA image

Categories     Shellfish     Breakfast     Bake     Quick & Easy

Yield 4-6

Number Of Ingredients 11

3 English Muffins, split
8 oz Cooked, shelled CRAB
1/3 cup shredded Swiss cheese
1/3 cup shredded Cheddar cheese
1/4 cup chopped green onion
2 Tbls.finely chopped red pepper
6 eggs
1 cup milk
1 Tbls. dijon mustard
Dash salt
Dash pepper

Steps:

  • Split 3 English muffins & place them crust side down in a 9X11 glass baking dish. Spread drained crabmeat over muffins. Beat eggs with fork & add milk, onion, mustard, red pepper, salt & pepper. Pour egg mixture over crab covered muffins. Mix cheeses and spread over top. If you are making it the night before, store covered in refrigerator. Bake uncovered at 350 for 45-50 min or until cheese is light brown. Let stand 5 minutes before serving. Small cocktail Shrimp can be substituted for the crab.

CRAB AND SWISS STRATA



Crab and Swiss Strata image

Provided by My Food and Family

Categories     Recipes

Time 9h15m

Number Of Ingredients 15

6 English muffins, split
3 Tbsp butter, softened
2 cans (6 1/2 oz.) crabmeat, drained, flaked, cartilage removed
3/4 cups shredded Swiss cheese (3 oz.)
3/4 cups shredded cheddar cheese
2 Tbsp caper, drained
1/2 cup finely chopped onion
1 Tbsp butter
1/4 cup dry sherry
1/2 tsp Worcestershire sauce
6 eggs, beaten
1 cup milk
1 Tbsp Dijon-style mustard
1 Tbsp snipped fresh parsley
Salt & pepper

Steps:

  • Spread English muffin halves with the 3 Tbsp. butter. Line a greased 2-qt. rectangular baking dish with half the muffins, buttered side up. In a medium bowl, combine crabmeat and cheeses. Layer crab mixture over muffins in dish; sprinkle with capers. Top with remaining muffins, buttered side up.
  • In a large skillet, cook onion in the 1 tablespoon butter over medium heat for 5 minutes or until tender. Stir in sherry and Worcestershire sauce. Bring just to boiling; remove from heat. In a medium bowl, combine eggs, milk, mustard, parsley, dash salt and dash pepper. Stir in onion mixture. Carefully pour over layers in baking dish. Press muffins lightly with back of a large spoon to moisten muffins on top. Cover; chill overnight.
  • Preheat oven to 350°F. Bake, uncovered for 50 minutes or until muffins are browned and a knife inserted near center comes out clean. Let stand 10 min. before serving.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CRAB STRATA



Crab Strata image

A shellfish version of the classic egg and cheese strata. Unknown source

Provided by Lynnda Cloutier

Categories     Seafood

Number Of Ingredients 12

2 tbsp. bread crumbs
8 slices white bread
1/2 lb. mushrooms, sliced
1/4 cup sliced green onions
1/4 cup madeira
8 oz. crabmeat
2 1/2 cups milk
4 eggs
2 cups shredded cheddar cheese
1/2 tsp. salt
1/2 tsp. dry mustard
freshly ground black pepper to taste

Steps:

  • 1. Butter a 2 quart soufflé dish or 6 x 10 inch baking dish. Dust with bread crumbs. Set aside. Remove crusts from bread and cut bread into cubes. Set aside. In skillet, sauté mushrooms and onions in Madeira over medium heat. Stir in crabmeat.
  • 2. In prepared soufflé dish alternate layers of bread cubes and crab mixture, ending with bread cubes. In food processor or blender, whirl milk, eggs, cheese, salt, mustard and pepper til thoroughly blended. Slowly pour this mixture over bread cubes. Cover and refrigerate overnight.
  • 3. Bake uncovered at 325 for 1 hour, 30 minutes if using soufflé dish or 1 hour if using 6 x 10 inch baking dish. Strata is done when knife inserted just off center comes out clean. Serves 6 to 8

CRAB AND SWISS STRATA



Crab and Swiss Strata image

Holiday breakfast $400 winner in a magazine (not sure which one). It was submitted by Aubrey Corcoran of Beaufort, SC, Nov. 2001. This makes 8-10 servings. Requires overnight chilling.

Provided by Oolala

Categories     Breakfast

Time 9h20m

Yield 8-10 serving(s)

Number Of Ingredients 14

6 English muffins, split
3 tablespoons butter, softened
2 (6 1/2 ounce) cans crabmeat, drained, flaked, cartilage removed
3/4 cup swiss cheese, shredded (3 oz.)
3/4 cup cheddar cheese, shredded
2 tablespoons capers, drained
1/2 cup onion, finely chopped
1 tablespoon butter
1/4 cup dry sherry
1/2 teaspoon Worcestershire sauce
6 eggs, beaten
1 cup milk
1 tablespoon Dijon mustard
1 tablespoon fresh parsley, snipped

Steps:

  • Spread English muffin halves with the 3 tablespoons butter.
  • Line a greased 2 quart rectangular baking dish with half the muffins, buttered side up.
  • In a medium bowl combine the crabmeat and cheeses and layer this mixture over the muffins in the dish; sprinkle with capers and top with remaining muffins; buttered side up.
  • In a large skillet, cook onions in the 1 tablespoons butter over medium heat for 5 minutes or until l tender.
  • Stir in sherry and Worcestershire sauce.
  • Bring to just boiling and remove from heat.
  • In a medium bowl, combine eggs, milk, mustard, parsley, and salt and pepper to taste (dash of each).
  • Stir in onion mixture.
  • Carefully pour over muffin layers in baking dish and press muffins lightly with back of a large spoon to moisten tops.
  • Cover and chill overnight.
  • Preheat oven to 350°F and bake uncovered for 50 minutes or until muffins are browned and knife comes out clean when inserted in the middle.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 379.9, Fat 18, SaturatedFat 9.9, Cholesterol 217.9, Sodium 850.8, Carbohydrate 23.6, Fiber 1.8, Sugar 2.8, Protein 23.6

CRAB AND THREE CHEESE STRATA



Crab and Three Cheese Strata image

Great for brunch. Prep time includes overnight refrigeration time.

Provided by Mikekey *

Categories     Breakfast Casseroles

Time 8h50m

Number Of Ingredients 10

1 loaf sourdough bread, cubed
1 c ricotta cheese, crumbled
1/4 lb monterey jack cheese, shredded
1/4 lb sharp cheddar, shredded
1/2 lb cooked crabmeat, fresh (dungeness is the best)
2 Tbsp chopped jalapeno peppers (seeds removed)
12 eggs
6 c milk
5 Tbsp butter, melted
1/4 tsp dry mustard

Steps:

  • 1. Coat a 13x9x2-inch baking dish with nonstick cooking spray. In a large bowl, toss bread cubes with cheeses, crab and jalapenos. Spread mixture into prepared baking dish.
  • 2. Combine eggs, milk, butter and mustard in same bowl and pour over bread mixture, covering all of it.
  • 3. Cover with plastic wrap and refrigerate overnight. Take out 30 minutes prior to baking and let sit at room temperature.
  • 4. Preheat oven to 350F. Remove plastic wrap and bake 30-40 minutes until set. Let sit 10 minutes before cutting into squares to serve.

BRIE AND CRAB STRATA



Brie and Crab Strata image

Rich, creamy, and cheesy, this crab dish is a nice addition to a weekend lunch or dinner! Easy to prepare, you can make it the night before and just pop it into the oven for your meal.

Provided by Julesong

Categories     Lunch/Snacks

Time 7h

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons unsalted butter
1/2 cup additional unsalted butter
4 cups cubes day-old French bread (about 8 slices)
1/4 lb Fontina cheese, grated
1/2 cup packed chopped fresh basil
1/2 lb cooked fresh crabmeat, well picked,flaked
6 ounces brie cheese, chilled very cold
1/4 lb cream cheese, softened
3 large eggs
1 1/4 cups milk
1/8 teaspoon white pepper
1/4 teaspoon mace
1/4 teaspoon cayenne pepper, to taste
1 clove garlic, minced

Steps:

  • Using 2 Tbsp of unsalted butter, grease a 2-quart baking dish.
  • Place half of the bread cubes in the dish, then grated Fontina, then chopped basil, then crab meat; top with remaining bread cubes.
  • Take the chilled Brie from the refrigerator and trim the rind (note: the colder the Brie remains, the easier it will be to cut, so don't take it out of the refrigerator too soon before this step).
  • Cut the cheese into small cubes, then dot the top of the strata with the cubes of Brie.
  • Using a food processor or an electric mixer, beat together the softened cream cheese and the eggs until light and fluffy.
  • Melt the 1/2 cup of butter, then into the cream cheese mixture beat the milk, white pepper, mace, cayenne pepper, minced garlic, and melted butter.
  • Pour mixture over the strata; using the back of a spoon, press the bread cubes down into the mixture so that all are moistened well.
  • Refrigerate over night or at least 6 hours.
  • Preheat oven to 350 degrees, then bake the strata for 1 hour or until puffy and golden brown.
  • Let sit for at least 5 minutes before serving either hot or warm.

Nutrition Facts : Calories 507.9, Fat 44.3, SaturatedFat 26.9, Cholesterol 257.1, Sodium 559.7, Carbohydrate 4.2, Fiber 0.2, Sugar 0.7, Protein 23.9

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