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Crab and Mushroom Strata

Crab and Mushroom Strata

"This baked strata, made with layers of sourdough bread, mushrooms, and crab in an egg custard makes an excellent breakfast, lunch, or dinner."
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1 h 30 m servings 306 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 27.2g
  • 9%
  • Protein:
  • 20.2 g
  • 40%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 532 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Ready In

  1. Pour olive oil into a 12-inch frying pan or 14-inch wok over medium-high heat; when hot, add mushrooms and garlic and stir until mushrooms begin to brown and liquid has evaporated, 3 to 5 minutes. Add vinegar and thyme; cook, stirring often, to blend flavors, 1 to 2 minutes longer. Add salt and pepper to taste.
  2. In a bowl, whisk eggs, milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper to blend.
  3. Cover bottom of a 3-quart baking dish (such as 9 by 13 in., at least 2 in. deep) with bread slices, trimming if necessary to fit in a single layer. Spread half the mushroom mixture evenly over bread; top with all the crab and half the green onions. Sprinkle evenly with 1 cup cheese. Pour half the custard mixture evenly over cheese. Arrange another layer of bread on top (overlap slightly if desired; save any extra bread for other uses), followed by remaining mushroom mixture, green onions, and 1 cup cheese. Spoon remaining custard mixture evenly over the top. Let strata stand at room temperature about 15 minutes, or cover and chill.
  4. Bake, uncovered, in a 350 degree regular or convection oven until center is set (cut to test) and top is well browned, 45 to 50 minutes. Cut into rectangles or scoop out with a large spoon to serve.


  • To ensure enough bread slices, be careful not to cut thicker than 1/2 inch. If assembling strata through step 3 up to 1 day ahead, cover and chill; let chilled strata stand at room temperature for 15 minutes, then bake about 1 hour.
  • Reprinted with permission of Sunset(R) magazine. All rights reserved.

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Read all reviews 5
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Breakfast, lunch, dinner...this is great anytime. Team it with a fruit or green salad. Wonderful!

Absolutely loved this! Used some fresh crab and added small shrimp as well. Turned out beautifully, and was enjoyed by all!

Excellent recipe! It was a big hit at Christmas brunch. I substituted imitation crab.

The strata was wonderful and quite a hit at brunch! Plan on more time than indicated for sauteeing the mushrooms. It took me about 15-20 minutes. I also used sherry instead of sherry vinegar,...

I think this would have been great if my oven would not have been acting up. The flavor was very good, but the heating element went out on my oven during baking and it would have needed to cook ...

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