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Crab Breakfast Strata

Crab Breakfast Strata


  • 6 English muffins, split
  • 3 tablespoons butter, softened
  • 2 (6 1/2 ounce) cans crabmeat, drained, flaked, cartilage removed
  • 3/4 cup swiss cheese, shredded (3 oz.)
  • 3/4 cup cheddar cheese, shredded
  • 2 tablespoons capers, drained
  • 1/2 cup onions, finely chopped
  • 1 tablespoon butter
  • 1/4 cup dry sherry
  • 1/2 teaspoon worcestershire sauce
  • 6 eggs, beaten
  • 1 cup milk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh parsley, snipped


  1. Spread English muffin halves with the 3 tablespoons butter.
  2. Line a greased 2 quart rectangular baking dish with half the muffins, buttered side up.
  3. In a medium bowl combine the crabmeat and cheeses and layer this mixture over the muffins in
    the dish; sprinkle with capers and top with remaining muffins; buttered side up.
  4. In a large skillet, cook onions in the 1 tablespoons butter over medium heat for 5 minutes or until l
  5. Stir in sherry and worchershire sauce.
  6. Bring to just boiling and remove from heat.
  7. In a medium bowl, combine eggs, milk, mustard, parsley, and salt and pepper to taste (dash of
  8. Stir in onion mixture.
  9. Carefully pour over muffin layers in baking dish and press muffins lightly with back of a large
    spoon to moisten tops.
  10. Cover and chill overnight.
  11. Preheat oven to 350 degrees and bake uncovered for 50 minutes or until muffins are browned
    and knife comes out clean when inserted in the middle.
  12. Let stand 10 minutes before serving.

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