Crab and Roasted Red Pepper Strata

Crab and Roasted Red Pepper Strata
Crab and Roasted Red Pepper Strata

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

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

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.

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