Seafood Strata with Pesto Recipe -
Seafood Strata with Pesto Recipe
  • READY IN 3+ hrs

Seafood Strata with Pesto

Recipe by  

"This is a wonderful recipe that can be prepared ahead of time. Serve with a crisp green salad and lots of hot French bread. Use any combination of crab and shrimp, or just use one of them."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    3 hrs 30 mins


  1. Preheat the oven to 350 degrees F (175 degrees C). Cut each slice of bread into 4 triangles. Place them on a baking sheet, and bake for about 10 minutes, or until toasted. Allow to cool, then spread pesto onto one side of each piece of bread. Set aside.
  2. Melt the butter in a large skillet over medium heat. Add the mushrooms; cook and stir until all of the liquid has evaporated. Add the onions; cook and stir for a couple of minutes, then pour in the sherry. Simmer for 1 minute.
  3. Place half of the bread triangles into a greased 9x13 inch baking dish with the pesto side facing up. Sprinkle half of the cheese over the bread. Spread the shrimp and crabmeat over the cheese. Top with the mushroom and onion mixture, then sprinkle all but 1/2 cup of the remaining cheese over the mushrooms. Cover with the other half of the bread so that the pesto side is facing down. In a large bowl, whisk together the eggs, half-and-half, salt, and cayenne pepper. Pour over the entire casserole. Cover and refrigerate for at least 2 and up to 24 hours. Remove from the refrigerator for one hour before baking.
  4. Preheat the oven to 350 degrees F (175 degrees C). Combine the 1 cup of reserved cheese with the panko crumbs in a plastic bag. Shake to blend, and sprinkle over the top of the casserole.
  5. Bake uncovered for 55 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand for 15 minutes before serving. Garnish with fresh tomato and basil or chives.
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Reviews More Reviews

Most Helpful Positive Review
Dec 28, 2007

I took negative review to heart (the pesto-crab combo seemed too much to me also) and cut out pesto and shrimp to get pure crab taste. I rep[lced the pesto with lemon butter (lightly spread). Examine type of cheese to suit your taste; nothing too strong to preserve crab flavor. I used provalone.

Most Helpful Critical Review
Dec 30, 2006

We served this strata for Christmas brunch, and unfortunately, it didn't go over too well. There were a LOT of steps to prepare the dish; it took longer than I expected to put it together. The taste was just okay; it seemed to be missing something, but I don't know what since there are so many ingredients already in it. I really wanted to like this; sorry.


6 Ratings

Feb 15, 2011

Excellent dish. I used a sundried tomato pesto and it worked beautifully. A great company dish as you can make it ahead. This dish, a green salad and glass of white wine - Yummy!

Mar 19, 2007

I made this for an Easter gathering along side 2 other egg pies and it was a huge hit! Definately worth the work.

Aug 29, 2013

I liked this.. first bite I wasn't sure, but hen second bite it was good. I used skim milk, a little less cheese and no butter. The cheese was a little tart.. not a big fan of swiss anyway, so next time I think I might use Monterey Jack or another milder cheeese

Dec 27, 2012

What a great success! My suggestion is to raise the cooking temperature to 400/425. wait until it starts to bubble, then you are guaranteed that the middle will be cooked and hot. Cooking time varies with each oven.


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  • Calories
  • 790 kcal
  • 39%
  • Carbohydrates
  • 39.5 g
  • 13%
  • Cholesterol
  • 310 mg
  • 103%
  • Fat
  • 51.2 g
  • 79%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 45.5 g
  • 91%
  • Sodium
  • 1078 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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