Crab Strata Florentine
Beth
This is delicious! Takes some time to put together, and needs to be done the night before, but it's worth it.
| 8 cups cubed (1 inch) Italian or French bread 1/2 lb. fresh crabmeat or 2 (6 oz.) cans drained crabmeat 1/4 cup plus 2 T butter 1/2 cup chopped onion 4 cups coarsely chopped spinach 1 1/2 cups grated cheddar cheese 1/2 grated Parmesan cheese |
2 cups low-fat milk 7 eggs 1 t dry mustard 1/4 t salt 1/4 t black pepper 1/8 t thyme leaves |
Butter a 9 x 13 baking pan with 1 T butter. Arrange bread cubes in the bottm. Top bread evenly with crabmeat. Melt 1 T butter in a large skillet over medium high heat. Add onion: saute for 4 minutes. Add spinach; cook 2 minutes or until spinach wilts. Arrange spinach mixture over crabmeat. Top with grated cheeses. Melt 1/4 cup butter. Combine milk, beaten eggs, 1/4 cup melted butter, dry mustard, salt, pepper and thyme. Pour egg mixture evenly over pan. Cover with foil. Chill in fridge for 8 hours or overnight. Bake at 325, covered, for one hour or until bubbly. 8 servings.