Make Ahead Crab Strata

by Joanne on August 30, 2011

After suffering with no power in the morning and the unpredictability of restored power, we didn’t dare start opening and closing the refrigerator.  When I thought about having to bring my lunch to work (Sue was out so I had to stay at the office all day), there were definite limitations.  It looked like oats that were cooked on the grill earlier in the morning would go a second round for lunch.

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I had a Muscle Milk in the fridge at work so that would serve to provide the protein.

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But what about roughage?   Guess I’ll wait until tonight and eat a lot of greenery.

My office had flooded from the rain on Sunday and two fans were blowing non stop to dry it out. It smelled wet, damp and musty. I had the window open but the air was chilly. It was a nasty Monday morning to be at work.

If the power doesn’t go on by dinner time tonight, the plans for the Taste of Utica recipe will be out the door and  it will be coupon night at Uno’s.

The recipe I wish I had right now:

CRAB STRATA

A healthy, easy preparation of all natural goodness from earth and sea.

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Serves 8 – 10

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  • 1/2 lb of fresh asparagus (1/2 a bunch) – tough ends cut off and discarded, remaining stalks cut into thirds
  • 3 green onions, sliced
  • 1 multi grain baguette – day old (stale, not moldy!), cut into 2” cubes
  • 2 cans (6 oz each) crab meat – drain
  • 1 cup shredded cheese such as mozzarella or mixed (*I used “Mexican blend of Monterey Jack and Asadero)
  • 4 beaten whole eggs
  • 1 cup egg whites
  • 2 cups skimmed milk
  • 2 1/2 TBS dijon or honey mustard
  • 1/4 tsp pepper
  • 1 cup Parmesan cheese

Spray the bottom of a 13 x 9 inch pan with non stick spray.

Put 1/2 of the bread on the bottom of the pan.  Top with crab meat.

Sprinkle the cut asparagus stalks and the onion on top of the crab.  Add the shredded cheese.

Put the rest of the bread on top of the cheese.

Beat the eggs, whites, milk, mustard, and pepper in a bowl then pour evenly over the bread-crab-cheese mix.

Cover and refrigerate over night until ready to bake for dinner the next night OR prepare in the morning for dinner 6 – 8 hours later.

When ready to bake, preheat oven to 325 F.  Remover strata from fridge, giving it 15 minute at room temperature.  Sprinkle with Parmesan cheese.

Bake, uncovered,  for 50 to 60 minutes.

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Love the multi grain bread in this recipe.

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Served with a side of snap peas, SUPERB!

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The crab taste was so subtle, I asked Ted if he could taste it.  He said yes but there were so many other flavors happening it didn’t come out strong.

Wonderful dinner. Great brunch dish. Very tasty left over breakfast in a flash – that we SO MUCH needed on this day, after the storm.


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4 Comments

  • At 2011.08.30 08:14, Ali @ Peaches and Football said:

    Eek I hope your office smells a bit more pleasant today! I think cooking the oats on the grill is hilarious. What a creative idea. Necessity is the mother of invention right? Have you ever made them on the grill before?

    By the way, the wedding cake turned out gorgeous! I am sure they were so appreciative to have you make it for them. What a gal 🙂

    • At 2011.08.30 13:21, Joanne said:

      Unfortunately, it doesn’t. 🙁
      Never made the oats on the grill before. It didn’t have any effect on texture nor flavor.

      • At 2011.08.30 08:53, Peggy said:

        hey are you doing CWF this month? I’m planning to make today. Wondering if you have made already and have any good tips about it. Hope you are doing good!

        • At 2011.08.30 13:22, Joanne said:

          I’m a it baked/cooked out. But I did check the recipe out and will make the chocolate rice pudding but it will probably be a few days late.

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