Crab and Roasted Red Pepper Strata: Weekend Supper: The Perfect Brunch Dish

Crab and Roasted Red Pepper Strata: Weekend Supper: The Perfect Brunch Dish
Chef Bonnie recommends serving the strata with Steamed Asparagus and a simple Green Salad.

Crab and Roasted Red Pepper Strata
This recipe serves: 6


3 large eggs
2 large egg whites
2 cups 2% milk
1 tablespoon Dijon mustard
2 tablespoons chopped fresh chives
2 teaspoons chopped fresh dill
1/4 teaspoon cayenne pepper
salt to taste
1 pound lump crab meat, picked through to remove any bits of shell or cartilage
1 cup chopped, roasted red bell peppers (jarred roasted peppers work well)
12 slices baguette, about 1 inch thick
1/4 cup freshly grated Parmesan cheese



1. In a mixing bowl, whisk together the eggs, egg whites, milk, mustard, chives, dill, cayenne pepper and salt.
2. Spray a 10-inch baking dish with nonstick spray. Arrange the slices of baguette in a single layer in the baking dish. Spread the crabmeat and roasted red peppers over the bread. Pour the egg mixture into the baking dish, cover and refrigerate for 30 minutes or overnight.

3. Preheat the oven to 325ºF.

4. Remove the strata from the refrigerator, uncover and sprinkle the Parmesan cheese over the top.

5. Bake the strata for 1 hour or until it is lightly browned and set in the center. Cool for 20 minutes before slicing.

Serving Size: 1 slice


Number of Servings: 6
Per Serving
Calories 304 Carbohydrate 27 g
Fat 9 g Fiber 3 g
Protein 27 g Saturated Fat 3 g
Sodium 940 mg