Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.


[Photograph: Sydney Oland]

Crab can make an unexpected and elegant addition to your brunch table. This recipe makes the most out of the ingredient by preparing it into a delicate strata. Gently warming the crab in a pan with garlic helps to season fresh crab and, if you happen to be using canned crab, reduces the metallic flavor that so often plagues canned food.

Scallions are one of my favorite ingredients; they're subtle and delicate and add a layer of flavor to the strata without overpowering the crab. That said, chives would work in their place, as would shallots cooked in butter. If you have thyme or dill in the fridge, a teaspoon or so would be delicious as well.

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

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