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Crab and Swiss Strata
Crab and Swiss Strata

Crab and Swiss Strata

9 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
6 English muffins, split
3 Tbsp butter, softened
2 cans (6 1/2 oz.) crabmeat, drained, flaked, cartilage removed
3/4 cups shredded Swiss cheese (3 oz.)
3/4 cups shredded cheddar cheese
2 Tbsp caper, drained
1/2 cup finely chopped onion
1 Tbsp butter
1/4 cup dry sherry
1/2 tsp Worcestershire sauce
6 eggs, beaten
1 cup milk
1 Tbsp Dijon-style mustard
1 Tbsp snipped fresh parsley
Salt & pepper
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Let's Make It
1
Spread English muffin halves with the 3 Tbsp. butter. Line a greased 2-qt. rectangular baking dish with half the muffins, buttered side up. In a medium bowl, combine crabmeat and cheeses. Layer crab mixture over muffins in dish; sprinkle with capers. Top with remaining muffins, buttered side up.
2
In a large skillet, cook onion in the 1 tablespoon butter over medium heat for 5 minutes or until tender. Stir in sherry and Worcestershire sauce. Bring just to boiling; remove from heat. In a medium bowl, combine eggs, milk, mustard, parsley, dash salt and dash pepper. Stir in onion mixture. Carefully pour over layers in baking dish. Press muffins lightly with back of a large spoon to moisten muffins on top. Cover; chill overnight.
3
Preheat oven to 350°F. Bake, uncovered for 50 minutes or until muffins are browned and a knife inserted near center comes out clean. Let stand 10 min. before serving.
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