On Line Cookbook

Crab and Swiss Strata

Recipe Information
Pam L.

Serves/Makes:8 or more

  • 6 english muffins, split (optional, cut into bite-size pieces after buttering)
  • 3 tbsp (45 ml) butter, softened
  • 2 6-1/2 oz (182 grm) cans crabmeat drained, flaked, cartilage removed OR
  • 12 oz (336 grm). frozen crabmeat, thawed
  • 3/4 cup (175 ml) shredded Swiss cheese
  • 3/4 cup (175 ml) shredded chedder cheese
  • 2 tbsp (30 ml) capers, drained
  • 1/2 cup (125 ml) finely chopped onion
  • 1 tbsp (15 ml) butter
  • 1/4 cup (60 ml) dry sherry
  • 1/2 tsp (2 ml) Worcestershire sauce
  • 6 eggs, beaten
  • 1 cup (225 ml) milk
  • 1 tbsp (15 ml) Dijon-style mustard
  • 1 tbsp (15 ml) snipped fresh parsley
  • Spread English muffin halves with the 3 tbsp (45 ml) butter.
  • If you like, chop muffins into bite sized pieces.
  • Line a greased 2 qt. rectangular baking dish with half the muffins buttered side up.
  • In a medium size bowl combine the crab and the cheeses.
  • Layer crab mixture over muffins in dish; sprinkle with capers.
  • Top with remaining muffins, buttered side up.
  • In a large skillet cook the onion in 1 tbsp (15 ml) butter over medium heat for 5 minutes.
  • Stir in sherry and Worcestershire sauce.
  • Bring just to boiling; remove from heat.
  • In a medium bowl combine eggs, milk, mustard, parsley, dash of salt and dash of 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.
  • Preheat over to 350 degrees (175 C.).
  • Bake uncovered for 50 minutes or until muffins are browned and a knife inserted in the center comes out clean.
  • Let stand 10 minutes before serving.
Originally submitted by Aubrey Corcoran, Better Homes and Gardens, 11/01.

I chopped the English muffins up to make serving and eating easier. I also used white wine (I was out of sherry) and it turned out great!

A terrific brunch or luncheon dish.