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  • Prep 25 min
  • Total 3 hr 20 min
  • Ingredients 13
  • Servings 12

The mild flavor of crab is a nice match for eggs and cheese in a do-ahead brunch casserole. MORE+ LESS-

Ingredients

4
cups cubed firm bread (6 slices)
2
cans (6 oz each) crabmeat, drained, cartilage removed and flaked
1
cup shredded Swiss cheese (4 oz)
1
cup shredded Cheddar cheese (4 oz)
1/4
cup capers, drained, if desired
3
medium green onions, chopped (3 tablespoons)
6
eggs
1 1/3
cups milk
1/4
cup dry sherry or apple juice
1
tablespoon Dijon mustard
1/2
teaspoon Worcestershire sauce
Additional chopped green onions, if desired
Chopped red bell pepper, if desired

Steps

Hide Images
  • 1
    Spray 2-quart casserole with cooking spray. In casserole, mix bread cubes, crabmeat, cheeses, capers and onions.
  • 2
    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.
  • 3
    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.

Expert Tips

  • Twelve ounces of frozen cooked crabmeat (thawed) can be used in place of the canned crabmeat.
  • For an elegant presentation, sprinkle a couple tablespoons of red caviar over the strata.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
150mg
49%
Sodium
310mg
13%
Potassium
200mg
6%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Sugars
3g
Protein
15g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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