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Recipes

Crab and Roasted Red Pepper Strata

By Bruce AidellsPhotography by Mark Thomas

Recipe information

  • Yield

    Makes 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 pepper 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

Need to make a substitution?

Preparation

  1. Step 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.

    Step 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.

Explore Bon AppétitCasseroleCrabShellfishSeafoodEggOnionVegetableEasyWeeknight MealsNut-FreeDinner