Crab Strata Florentine

Prepare and refrigerate this crab casserole for 8 hours (or overnight), then pop it in the oven an hour before dinner. It’s a hit with crab lovers and a breeze to cook.

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Crab Strata Florentine
  1. 8 cups cubed (1-inch) Italian or French bread
  2. ½ lb. fresh crabmeat or 2 (6 oz.) cans crabmeat (drain if canned)
  3. 6 Tablespoons Danish Creamery Butter (¾ stick)
  4. ½ cup chopped onion
  5. 4 cups coarsely chopped fresh spinach
  6. 1½ cups grated Cheddar cheese
  7. ½ cup grated Parmesan cheese
  8. 2 cups low-fat milk
  9. 7 eggs, beaten
  10. 1 teaspoon dry mustard
  11. ¼ teaspoon salt
  12. ¼ teaspoon black pepper
  13. ⅛ teaspoon thyme leaves
  1. 1

    Butter a 13" x 9" baking pan with 1 Tablespoon butter. Arrange bread cubes in the bottom of the pan. Top bread evenly with crabmeat.

  2. 2

    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.

  3. 3

    Arrange spinach mixture over the crabmeat. Top with grated Cheddar and Parmesan cheeses.

  4. 4

    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.

  5. 5

    Bake at 325°F, covered, for one hour or until bubbly.

Source: Challenge Home Economist



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