CRAB STRATA
6 servings
Generously grease an 8-inch square baking pan. Trim the crusts from enough:
- ½-inch-thick bread slices
to cover the bottom of the pan, trimming as necessary to make them fit. Cut any trimmings into small cubes and scatter over the top of the bread (discard the crusts). Scatter on top of the bread:
- 6 to 8 ounces canned or cooked crabmeat (1½ to 2 cups)
- ¾ cup shredded Swiss or Fontina cheese (3 ounces)
Whisk together in a bowl until thoroughly blended:
- 4 large eggs
- 2 cups half-and-half
- ½ cup milk
- ½ small onion, grated or minced
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
Pour the egg mixture over the bread, moistening it evenly. Let stand for 15 minutes, or cover and refrigerate for up to 3 hours. Preheat the oven to 325°F. Sprinkle the top of the strata with:
- ¾ cup shredded Swiss or Fontina cheese (3 ounces)
Bake in a water bath until a knife inserted in the center comes out clean, about 1 hour. Let stand for 15 minutes, then cut into squares.