Brie and crab strata
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Brie and crab strata
  Crab    Seafood    Cheese    Brunch  
Last updated 6/12/2012 1:10:30 AM. Recipe ID 37744. Report a problem with this recipe.
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      Title: Brie and crab strata
 Categories: Seafood, Cheese, Brunch, Suzy
      Yield: 6 Servings
      2 tb Unsalted butter
    1/2 c  Unsalted butter
      8 sl Day-old bread, cubed
    1/4 lb Fontina cheese, grated
    1/4 lb Crabmeat, well picked,flaked
      6 oz Brie, very cold
    1/4 lb Cream cheese, softened
      3 lg Eggs
  1 1/4 c  Milk
    1/8 ts Freshly grd. white pepper
    1/4 ts Mace
    1/4 ts Cayenne pepper-or to taste
  Butter a 2-qt baking dish with the 2 Tb. butter. Put half the bread
  cubes into the baking dish. Add the Fontina cheese in one layer, then
  the crab, and top with remaining bread cubes.
  Trim the rind off the Brie. Cut the Brie into small cubes and dot the
  entire top of the strata with the cheese cubes. Note: The colder the
  Brie, the easier it will be to cut.
  Prepare a custard by beating the cream cheese with the eggs in a food
  processor or electric mixer until light and fluffy. Melt the remaining
  butter. Beat in the milk, seasonings, and melted butter. Pour over the
  strata. Press the strata down with the back of a spoon so all the
  bread is moistened with the custard. Refrigerate overnight.
  Preheat oven to 350 degrees F. Bake strata for 1 hour, or until puffy
  and golden brown. Let sit for 5 minutes.
  Serve hot or warm.
  From the recipe files of 

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Recipe ID 37744 (Apr 03, 2005)

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