Crab and Roasted Red Pepper Strata with Gruyere Cheese | Heinen's Recipes
Holidays making you crabby? Assemble this strata, chock full of eggs, cheese, vegetables and lump crab meat for the perfect Christmas morning brunch.
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Cooking tools:
- Bread knife
- Chef's knife
- Cutting board
- Baking dish
- Skillet
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Aluminum foil
- Oven
- Stove
- Refrigerator
- Champagne flute
Ingredients
- 3 tablespoons butter
- 2 small onions, finely diced
- 1 large stalk celery, finely diced
- 1 cup chopped roasted red bell pepper, drained
- 4 green onions, both white and green parts, thinly sliced
- 2 teaspoons Old Bay seasoning
- 2 tablespoons chopped flat leaf parsley
- 7 large eggs
- 1 cup half and half
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- Freshly ground black pepper
- 2 pinches cayenne pepper
- 6 cups cubed, crust-less bread (about 14 slices of a sliced Italian loaf)
- 1/2 cup grated Parmesan cheese
- 2 cups grated Gruyere cheese
- 1 lb jumbo lump crabmeat from refrigerated seafood case, drained
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