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Crab Strata Florentine




Source of Recipe


Internet


List of Ingredients




8 cups cubed (1-inch) Italian or French bread
½ lb. fresh crabmeat or 2 (6 oz.) cans crabmeat (drain if canned)
2 Tablespoons plus ¼ cup (½ stick) Creamery Butter
½ cup chopped onion
4 cups coarsely chopped fresh spinach
1½ cups grated Cheddar cheese
½ cup grated Parmesan cheese
2 cups low-fat milk
7 eggs, beaten
1 teaspoon dry mustard
¼ teaspoon salt
¼ teaspoon black pepper
1/8 teaspoon thyme leaves


Recipe



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. 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. Arrange spinach mixture over the crabmeat. Top with grated Cheddar and Parmesan cheeses. Melt ¼ cup butter. Combine milk, beaten eggs, ¼ cup melted butter, 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. Bake at 325°F, covered, for one hour or until bubbly.

Yield: 8 servings