Crab Strata Recipe
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This recipe for Crab Strata, by Sandra Fowler-Hill, is from Hill Family Fav's,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Sandra Fowler-Hill
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 c. cubed artisan bread
2 cans (6 oz. each) crabmeat, drained, cartilage removed and flaked
1 c. shredded Swiss cheese (4 oz.)
¼ c. capers, drained
3 medium green onions, chopped
6 eggs, beaten
1⅓ c. milk
¼ c, dry sherry or apple juice
1 tbsp. Dijon mustard
½ tsp. Worcestershire sauce
chopped green onions and red bell pepper to add to top.
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Directions: |
Directions:Grease 2 quart casserole with shortening or butter. Mix bread cubes, crabmeat, cheeses, capers and onions in casserole. Mix remaining ingredients except additional onions and bell pepper; pour over bread mixture. Cover tightly and refrigerate at least 2 hours or overnight.
Heat over to 350º. Bake uncovered about 45 minutes or until knife inserted in center comes out clean. Let sand 10 minutes before serving. Sprinkle with additional onions and bell pepper. |
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Number Of
Servings: |
Number Of
Servings:12 |
Personal
Notes: |
Personal
Notes: This is one of my favorite stratas for the holidays.
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