Ingredientes para Crab And Swiss Strata
- English Muffins
- 4 tablespoons butter, melted
- 1 pound lump crabmeat
- Swiss Cheese
- Cheddar Cheese
- 4 tablespoons capers
- Onion
- Dry Sherry
- 1 teaspoon Worcestershire sauce
- 6 large eggs
- 2 cups milk
- Dijon Mustard
- Fresh Parsley
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Cómo preparar Crab And Swiss Strata
- Spread 6 English muffin halves with 3 tablespoons of melted butter.
- Line a greased 2-quart rectangular baking dish with half of the buttered English muffin halves, buttered side up.
- In a medium bowl, gently combine 1 pound lump crabmeat, 1 cup shredded Swiss cheese, 1/2 cup shredded Gruyere cheese (optional), and 2 tablespoons capers. Layer this mixture evenly over the muffins in the dish.
- Sprinkle the crab and cheese mixture with the remaining 2 tablespoons of capers.
- Top with the remaining English muffin halves, buttered side up.
- In a large skillet, melt 1 tablespoon butter over medium heat. Add 1 medium yellow onion, thinly sliced, and cook for 5 minutes, or until tender.
- Stir in 1/4 cup dry sherry and 1 teaspoon Worcestershire sauce. Bring to a simmer, then remove from heat.
- In a large bowl, whisk together 6 large eggs, 2 cups milk, 1 tablespoon Dijon mustard, 2 tablespoons chopped fresh parsley, salt, and freshly ground black pepper to taste.
- Stir the cooked onion mixture into the egg mixture.
- Carefully pour the egg mixture evenly over the muffin layers in the baking dish. Gently press down on the muffins with the back of a spoon to submerge them slightly in the custard.
- Cover the baking dish with plastic wrap and chill overnight in the refrigerator.
- Preheat oven to 350°F (175°C). Bake uncovered for 50-60 minutes, or until the strata is golden brown and a knife inserted into the center comes out clean.
- Let the strata stand for 10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
11g
Fat
49g
Carbs
7g
