New Year's Brunch Star: Crab Strata
For those (very few) of you who will wake up on New Year's Day sans debilitating hangover, this crab strata recipe would make an excellent brunch to start out the new year. Surprisingly light in texture, yet full of flavor and absolutely filling, it would pair wonderfully with some pepper bacon, a citrusy green salad and a blood orange mimosa.
The recipe, after the jump.
Crab Strata
Serves 8
- ¼ cup ( ½ stick) butter
- 1 loaf day-old French or Challah bread, crusts removed, cubed
- 8 ounces shredded sharp Cheddar cheese
- 2 ½ cups milk, 2 percent or more milk fat
- ½ cup sliced red onion
- ½ cup chopped celery
- 8 eggs, beaten
- ½ tsp dry mustard
- ½ tsp garlic powder
- Salt and black pepper
- 16 ounces jumbo lump crabmeat, picked through for shells
Preheat oven to 350°F.
Place butter in 13X9-inch baking dish. Heat in oven until melted, tilting to coat dish. Remove dish from oven.
Spread bread cubes over melted butter. Toss to coat. Top with cheese. Layer on onions and celery. Sprinkle with crab meat.
Combine milk, eggs, mustard, garlic powder, salt and pepper; mix well. Pour egg mixture over cheese in dish. Bake 1 hour or until mixture is set and golden. Remove from oven and let stand about 10 minutes.
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