Crab and Swiss Strata
(from SusanLiz’s recipe box)
Serves 8 people
- 6 English muffins, split
- 3 T. butter, softened
- 2 (6 1/2 oz.) cans crabmeat, drained and flaked.
- 3/4 cup shredded Swiss cheese (3 oz.)
- 3/4 cup shredded Cheddar cheese
- 2 T. capers, drained
- 1/2 cup finely chopped onion
- 1 T. butter
- 1/4 cup dry sherry
- 1/2 tsp. Worcestershire sauce
- 6 eggs, beaten
- 1 cup milk
- 1 T. Dijon mustard
- 1 T. snipped fresh parsley
Spread English muffin halves with the butter.
Line a greased 2-quart rectangular baking dish with half the muffins, buttered side up.
In a medium bowl combine crabmeat and cheeses. Layer crab mixture over muffins in dish; sprinkle with capers. Top with remaining muffins, buttered side up.
In a large skillet cook onion in the 1 T. butter over medium heat for 5 minutes or until tender. Stir in sherry and Worcestershire sauce. Bring just to boiling; remove from heat.
In a medium bowl combine eggs, milk, mustard, parsley, a dash of salt, and a dash of pepper. Stir in onion mixture. Carefully pour over layers in baking dish.
Press muffins lightly with the back of a large spoon to moisten muffins on top. Cover; chill overnight.
Preheat oven to 350º. Bake, uncovered, for 50 minutes or until muffins are browned and a knife inserted near center comes out clean.
Let stand 10 minutes before serving.