Crab Strata Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by BigShotsMom
Reviewed: May 18, 2013
I can't imagine eating this or breakfast, but it makes a great brunch dish. I used sweet onion, finely diced in place of the green onions because that is what I had on hand. The dish looked a bit bland to me so I sprinkled a bit of sweet paprika over the top before baking. In the future I will add celery seed, cayenne, or possibly Old Bay because it is rather tame although rich. Thanks for a new way to use crabmeat. 5/19/13 Update: After refrigerating leftovers for 24 hrs after baking and finding them far more flavorful than yesterday I believe this should be assembled and refrigerated the day before it is to be used. I do wish I had done so.
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Photo by BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA
Living In: Long Beach, New York, USA
Reviewed: Aug. 11, 2012
This is a real crowd pleaser, and a request for birthday breakfast.
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Reviewed: Sep. 26, 2011
It was great, but heavy. I used asparagus - big, chunky asparagus. They held up well. I also covered it with tin foil for the first 1/2 hour to keep it moist and help it to puff up.
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Photo by PLee

Cooking Level: Intermediate

Home Town: Huntington, New York, USA
Living In: Mercer Island, Washington, USA

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Reviewed: Jul. 1, 2011
This is wonderful and so easy! I did substitute the milk with fat free half and half and added a little more crab.I also added a touch of Old Bay seasoning! Would make again and again, good bye sausage strata!
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Reviewed: Sep. 28, 2009
great to make the night before and is easy to do. Love the rich cheesy flavor
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