0 recipes from contoocook and beyond


6 large eggs
2 cups half and half
3 tbsps. butter
l cup chopped onion
l/2 cup chopped celery
l cup choppeddrained roasted red peppers from jar
l garlic clove minced
2 green onions chopped
2 tbsps. chopped fresh parsley
l tsp. chopped fresh thyme
l lb. fresh crabmeat
8 cups l” bread cubes from crustless french bread
l tsp. salt
3/4 ytsp. pepper
l/2 cup parmesan cheese
Butter l0″ diameter cake pan with 2″ high sides. Whisk eggs and half and half in med bowl to blend,. Melt butter in heavy large skillet over med high heat. Add onion and celery; saute until soft, about 5 mins. Add peppers and garlic; sauce 2 mins. Remove from heat. Stir in green onions, parsley and thyme. Grnsfer mix to alrge bowl. Add crab and bread cubes and toss to combine. Add egg mix, salt and pepper; mix until well combined. Transfer to prepared baking dish. Let sand 30 mins. or ocver and refrigeragte overnight. Phreat oven 350. Sprinkle strata with cheese. Bake until brown and puffed, aobut l hr. Cool on rack 30 mins (center will fall). Using sharp knie cut around edge to loosesn. But into wedges and serve.
Serves 8. Can be made for a great brunch or a lady’s lunch. Bon Appetit October 2001

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