Brie And Crab Strata Recipes

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CHIVE AND BRIE STRATA



Chive and Brie Strata image

Categories     Cheese     Herb     Bake     Brie     Summer     Chive     Bon Appétit

Yield Serves 10 to 12

Number Of Ingredients 12

2 16-ounce loaves French bread, crusts trimmed, bread cut crosswise into 3/4-inch-thick slices
4 cups (or more) whole milk
10 large eggs
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
2 cups chopped fresh chives
18 ounces Brie cheese, chilled, rind trimmed, cheese cut into 1/2-inch pieces
8 tablespoons chopped fresh parsley
8 tablespoons chopped fresh tarragon
12 tablespoons grated Swiss cheese
2/3 cup grated Parmesan cheese
2 tablespoons (1/4 stick) butter

Steps:

  • Generously butter two 9-inch-diameter cake pans with 2-inch-high sides. Place bread in very large bowl. Pour 4 cups milk over. Let bread soak until soft, about 10 minutes. Squeeze bread slices over same bowl, extracting as much milk as possible. Transfer bread to medium bowl. Transfer milk from bowl to 2-cup measuring cup. If necessary, add more milk to equal 1 1/3 cups total. Return milk to very large bowl. Add eggs, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to milk; whisk to blend well.
  • Arrange 1/4 of bread in each prepared pan. Sprinkle 1/2 cup chives over each. Sprinkle each with 1/4 of Brie cheese, then 2 tablespoons parsley and 2 tablespoons tarragon. Sprinkle 3 tablespoons Swiss cheese over each. Top each with half of remaining bread. Pour half of milk-egg mixture over each. Sprinkle 1/2 cup chives, 1/4 of Brie, 2 tablespoons parsley and 2 tablespoons tarragon over each. Sprinkle 3 tablespoons Swiss cheese and 1/3 cup Parmesan cheese over each. Dot each with 1 tablespoon butter. (Can be made 1 day ahead. Cover and chill.)
  • Preheat oven to 350°F. Bake puddings uncovered until puffed and deep golden brown on top, about 1 hour 10 minutes. Let cool 5 minutes. Cut into wedges and serve.

CRAB AND ROASTED RED PEPPER STRATA



Crab and Roasted Red Pepper Strata image

Categories     Milk/Cream     Egg     Onion     Pepper     Brunch     Bake     Parmesan     Crab     Fall     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 15

6 large eggs
2 cups half and half
3 tablespoons butter
1 cup chopped onion
1/2 cup chopped celery
1 cup chopped drained roasted red peppers from jar
1 garlic clove, minced
2 green onions, chopped
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
1 pound fresh crabmeat
8 cups 1-inch bread cubes from crustless French bread
1 teaspoon salt
3/4 teaspoon ground black pepper
1/2 cup freshly grated Parmesan cheese

Steps:

  • Butter 10-inch-diameter cake pan with 2-inch-high sides. Whisk eggs and half and half in medium bowl to blend. Melt butter in heavy large skillet over medium-high heat. Add onion and celery; sauté until soft, about 5 minutes. Add peppers and garlic; sauté 2 minutes. Remove from heat. Stir in green onions, parsley and thyme. Transfer mixture to large bowl. Add crab and bread cubes and toss to combine. Add egg mixture, salt, and pepper; mix until well combined. Transfer to prepared baking dish. Let stand 30 minutes or cover and refrigerate overnight.
  • Preheat oven to 350°F. Sprinkle strata with cheese. Bake until brown and puffed, about 1 hour. Cool on rack 30 minutes (center will fall). Using sharp knife, cut around edge to loosen. Cut into wedges and serve.

BRIE AND CRAB STRATA



Brie and Crab Strata image

Rich, creamy, and cheesy, this crab dish is a nice addition to a weekend lunch or dinner! Easy to prepare, you can make it the night before and just pop it into the oven for your meal.

Provided by Julesong

Categories     Lunch/Snacks

Time 7h

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons unsalted butter
1/2 cup additional unsalted butter
4 cups cubes day-old French bread (about 8 slices)
1/4 lb Fontina cheese, grated
1/2 cup packed chopped fresh basil
1/2 lb cooked fresh crabmeat, well picked,flaked
6 ounces brie cheese, chilled very cold
1/4 lb cream cheese, softened
3 large eggs
1 1/4 cups milk
1/8 teaspoon white pepper
1/4 teaspoon mace
1/4 teaspoon cayenne pepper, to taste
1 clove garlic, minced

Steps:

  • Using 2 Tbsp of unsalted butter, grease a 2-quart baking dish.
  • Place half of the bread cubes in the dish, then grated Fontina, then chopped basil, then crab meat; top with remaining bread cubes.
  • Take the chilled Brie from the refrigerator and trim the rind (note: the colder the Brie remains, the easier it will be to cut, so don't take it out of the refrigerator too soon before this step).
  • Cut the cheese into small cubes, then dot the top of the strata with the cubes of Brie.
  • Using a food processor or an electric mixer, beat together the softened cream cheese and the eggs until light and fluffy.
  • Melt the 1/2 cup of butter, then into the cream cheese mixture beat the milk, white pepper, mace, cayenne pepper, minced garlic, and melted butter.
  • Pour mixture over the strata; using the back of a spoon, press the bread cubes down into the mixture so that all are moistened well.
  • Refrigerate over night or at least 6 hours.
  • Preheat oven to 350 degrees, then bake the strata for 1 hour or until puffy and golden brown.
  • Let sit for at least 5 minutes before serving either hot or warm.

Nutrition Facts : Calories 507.9, Fat 44.3, SaturatedFat 26.9, Cholesterol 257.1, Sodium 559.7, Carbohydrate 4.2, Fiber 0.2, Sugar 0.7, Protein 23.9

CRAB STRATA



Crab Strata image

The mild flavor of crab is a nice match for eggs and cheese in a do-ahead brunch casserole.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 3h20m

Yield 12

Number Of Ingredients 13

4 cups cubed firm bread (6 slices)
2 cans (6 oz each) crabmeat, drained, cartilage removed and flaked
1 cup shredded Swiss cheese (4 oz)
1 cup shredded Cheddar cheese (4 oz)
1/4 cup capers, drained, if desired
3 medium green onions, chopped (3 tablespoons)
6 eggs
1 1/3 cups milk
1/4 cup dry sherry or apple juice
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
Additional chopped green onions, if desired
Chopped red bell pepper, if desired

Steps:

  • Spray 2-quart casserole with cooking spray. In casserole, mix bread cubes, crabmeat, cheeses, capers and onions.
  • In medium bowl, beat eggs with wire whisk. Beat in milk, sherry, mustard and Worcestershire sauce; pour over bread mixture. Cover tightly; refrigerate at least 2 hours but no longer than 24 hours.
  • Heat oven to 350°F. Bake uncovered about 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Sprinkle with additional onions and bell pepper.

Nutrition Facts : Calories 180, Carbohydrate 8 g, Cholesterol 150 mg, Fiber 0 g, Protein 15 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 0 g

HAM & BRIE STRATA



Ham & Brie Strata image

There's nothing quite like my comfy strata made with Brie, ham and mushrooms. Put it together and bake it now, or hold it overnight to pop into the oven tomorrow. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 12 servings.

Number Of Ingredients 13

1 tablespoon canola oil
8 ounces sliced fresh mushrooms
1/2 cup chopped onion
2 cups fresh baby spinach
2 garlic cloves, minced
12 cups (about 8 ounces) cubed day-old French bread
2 cups cubed deli ham
8 ounces Brie cheese, rind removed and chopped
8 large eggs
3 cups 2% milk
2 tablespoons Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until mushrooms are golden brown and onion is tender, 5-7 minutes. Add spinach and garlic; cook until spinach is wilted, 1-2 minutes longer., Transfer mushroom mixture to a greased 13x9-in. baking dish. Add bread, ham and cheese., In a large bowl, whisk eggs, milk, mustard, salt and pepper. Pour over bread. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes before serving., Make-Ahead: Refrigerate unbaked strata, covered, several hours or overnight. To use, preheat oven to 375°. Remove strata from refrigerator while oven heats. Bake, as directed.

Nutrition Facts : Calories 243 calories, Fat 12g fat (6g saturated fat), Cholesterol 162mg cholesterol, Sodium 680mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 1g fiber), Protein 18g protein.

CRAB STRATA



Crab Strata image

Make and share this Crab Strata recipe from Food.com.

Provided by AnitaL

Categories     Crab

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

6 large eggs
2 cups half-and-half
3 tablespoons butter
1 cup chopped onion
1 cup chopped drained roasted red pepper
1 clove garlic, minced
1 teaspoon chopped fresh thyme
1 lb fresh crabmeat
8 (1 inch) cups crustless bread, cubes
1 teaspoon Old Bay Seasoning
3/4 teaspoon black pepper
1/2 cup freshly grated parmesan cheese

Steps:

  • Butter a 2 1/2 qt casserole dish.
  • Mix eggs and half and half.
  • Saute onion in butter till soft,about 5 minutes.
  • Add peppers and garlic; sauté 2 minutes.
  • Remove from heat.
  • Stir in thyme.
  • Transfer mixture to large bowl.
  • Add crab and bread cubes and toss to combine.
  • Add egg mixture, Old Bay, and pepper; mix until well combined.
  • Pour into prepared baking dish.
  • Refrigerate overnight.
  • Preheat oven to 350°F.
  • Sprinkle strata with cheese.
  • Bake until brown and puffed, about 1 hour.

Nutrition Facts : Calories 260.3, Fat 17.4, SaturatedFat 9.4, Cholesterol 231.4, Sodium 611, Carbohydrate 6.5, Fiber 0.6, Sugar 1.3, Protein 19.2

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