Crab And Swiss Strata Recipes

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.

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.

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.

Steps:

• Preheat oven to 375 degrees. Heat a large skillet over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until browned, 5 minutes. Transfer sausage to a small bowl, leaving behind as much fat as possible. Add shallots and chard stems to skillet and cook over medium until shallots are translucent, 3 minutes. Add a little water to pan and cook, stirring and scraping up browned bits from skillet with spoon. Add chard leaves and cook, stirring occasionally, until wilted, 3 minutes. Season with salt and pepper.
• Spread half the sausage in a 9-by-13-inch baking dish and top with half the chard mixture. Top with bread, overlapping slices slightly. Top with remaining sausage and chard mixture. In a large bowl, whisk together milk and eggs, season with salt and pepper, and pour evenly over top. Firmly press on strata to submerge bread in egg mixture. Cover dish tightly with foil and let sit 10 minutes (or refrigerate up to overnight).
• Bake strata 45 minutes. Uncover, sprinkle with cheese, and bake until cheese melts and egg mixture is mostly absorbed and set in center, 6 to 10 minutes. Let cool 10 minutes before serving.

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.

Steps:

• Pour olive oil into a 12-inch frying pan or 14-inch wok over medium-high heat; when hot, add mushrooms and garlic and stir until mushrooms begin to brown and liquid has evaporated, 3 to 5 minutes. Add vinegar and thyme; cook, stirring often, to blend flavors, 1 to 2 minutes longer. Add salt and pepper to taste.
• In a bowl, whisk eggs, milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper to blend.
• Cover bottom of a 3-quart baking dish (such as 9 by 13 in., at least 2 in. deep) with bread slices, trimming if necessary to fit in a single layer. Spread half the mushroom mixture evenly over bread; top with all the crab and half the green onions. Sprinkle evenly with 1 cup cheese. Pour half the custard mixture evenly over cheese. Arrange another layer of bread on top (overlap slightly if desired; save any extra bread for other uses), followed by remaining mushroom mixture, green onions, and 1 cup cheese. Spoon remaining custard mixture evenly over the top. Let strata stand at room temperature about 15 minutes, or cover and chill.
• Bake, uncovered, in a 350 degree regular or convection oven until center is set (cut to test) and top is well browned, 45 to 50 minutes. Cut into rectangles or scoop out with a large spoon to serve.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl, mix together crabmeat, green onion, Swiss cheese, mayonnaise, lemon juice and curry powder.
• Separate dinner rolls into 3 pieces each. Spoon equal portions of the crabmeat mixture onto the roll pieces. Top with water chestnuts.
• Bake in the preheated oven 10 to 12 minutes, or until bubbly and golden brown.

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.

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.