Crab Strata Florentine

The beauty of any strata is its generosity: throw a handful of easy ingredients together in a casserole dish, refrigerate it overnight (or all day), and pop it in the oven for a bubbling, creamy dish that feels like it made itself.
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Ingredients

  •  8 cups cubed (1-inch) Italian or French bread
  •  ½ pound fresh crabmeat or 2 cans (6 ounces each) crabmeat, drained
  •  6 Tablespoons Danish Creamery Butter (¾ stick)
  •  ½ cup chopped onion
  •  4 cups coarsely chopped fresh spinach
  •  1½ cups grated Cheddar cheese
  •  ½ cup grated Parmesan cheese
  •  2 cups low-fat milk
  •  7 eggs, beaten
  •  1 teaspoon dry mustard
  •  ¼ teaspoon salt
  •  ¼ teaspoon black pepper
  •  ⅛ teaspoon thyme leaves

Directions

  • Butter a 13×9-inch baking pan with 1 Tablespoon butter. Arrange bread cubes in the bottom of the pan. Top bread evenly with crabmeat.
  • Melt 1 Tablespoon butter in a large skillet over medium-high heat. Add onion; sauté for 4 minutes. Add spinach; cook 2 minutes or until spinach wilts.
  • Arrange spinach mixture over the crabmeat. Top with grated Cheddar and Parmesan cheeses.
  • Melt ¼ cup butter. Combine milk, beaten eggs, ¼ cup melted butter (4 tablespoons), dry mustard, salt, pepper and thyme. Pour egg mixture evenly over the pan. Cover with foil. Chill in the refrigerator for 8 hours or overnight.
  • Bake at 325°F, covered, for one hour or until bubbly.

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