CRAB AND ROASTED RED PEPPER STRATA

Crab and Roasted Red Pepper Strata image

Yield Makes 8 servings

Number Of Ingredients 15

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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.