Three Capes Crab Strata

Two of the Oregon coast's finest foods are the inspiration for this delicious souffle-like pouf. The strata is ideal for the main dish of a brunch or luncheon and is a crowd pleaser for guests of all ages.

12 slices white bread
1/2 cup (1 stick) butter, softened
8 ounces of fresh cooked Dungeness crabmeat or 1 can (6 1/2 ounces) crabmeat, drained
8 ounces (about 2 cups) Tillamook Cheddar cheese or other sharp Cheddar, grated
4 eggs
3 cups milk

Remove bread crusts and butter bread slices on both sides. Lay 6 slices in a rectangular baking pan. Sprinkle with cheese and crabmeat. Top with remaining 6 slices of buttered bread. In a bowl beat eggs and milk together until well-mixed. Pour over the "sandwiches." Refrigerate overnight or let stand at least an hour at room temperature.

Preheat oven to 325 degrees F. (If the strata has been refrigerated, let it warm up at room temperature while you are preheating the oven.) Bake 1 hour. A knife inserted a few inches from the edge will come out clean when the strata is ready. Cut in squares and serve hot.

Note: This recipe serves 6. If you wish to reduce it to 4 servings, use a square deep pan and 8 slices of bread, but use the full amount of crab and cheese, reduce the eggs to 3 and the milk to 2 1/2 cups.

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This recipe is copyright ©1985, 1999 William and Loretta Marshall.
Questions and comments can be sent here.
Page last updated 5/30/99.