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.
- Yield:Serves 4
- Active time: 15 minutes
- Total time:45 minutes
- 1 tablespoon butter
- 1 garlic clover, finely chopped
- 5 ounces (about 3/4 cup) picked over crab meat
- 4 scallions, chopped (about 1 cup)
- 5 eggs, beaten
- 3/4 cups milk
- 6 cups cubed Italian bread (about 1/2 loaf)
- Pinch red pepper flakes
- Kosher salt and cracked black pepper
Adjust oven rack to middle position and preheat to 375[°]. Heat butter in a medium skillet over medium heat, when melted add garlic and cook until fragrant, about 2 minutes then add crab and scallions. Cook stirring often until crab is fully warm. Season to taste with salt and pepper.
In a large bowl whisk together eggs, milk, and pinch of red pepper flakes. Toss milk mixture with bread and let sit for 5 minutes. Place in greased square pan and bake until puffed and golden, about 30 minutes. Serve with scallions and a dollop of sour cream if desired.