Crab and Roasted Red Pepper Strata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A strata can be refrigerated overnight before being baked, so it's perfect for entertaining. Ingredients:
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 |
Directions:
1. 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.
2. 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.
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