Crab and Swiss Strata Recipe

Name: Crab and Swiss Strata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 english muffins, split (optional, cut into bite-size pieces after buttering); 3 tbsp (45 ml) butter, softened; 2 6-1/2 oz (182 grm) cans crabmeat drained, flaked, cartilage removed OR; 12 oz (336 grm). frozen crabmeat, thawed; 3/4 cup (175 ml) shredded Swiss cheese; 3/4 cup (175 ml) shredded chedder cheese; 2 tbsp (30 ml) capers, drained; 1/2 cup (125 ml) finely chopped onion; 1 tbsp (15 ml) butter; 1/4 cup (60 ml) dry sherry; 1/2 tsp (2 ml) Worcestershire sauce; 6 eggs, beaten; 1 cup (225 ml) milk; 1 tbsp (15 ml) Dijon-style mustard; 1 tbsp (15 ml) snipped fresh parsley

Servings: persons

6 english muffins, split (optional, cut into bite-size pieces after buttering)
3 tbsp (45 ml) butter, softened
2 6-1/2 oz (182 grm) cans crabmeat drained, flaked, cartilage removed OR
12 oz (336 grm). frozen crabmeat, thawed
3/4 cup (175 ml) shredded Swiss cheese
3/4 cup (175 ml) shredded chedder cheese
2 tbsp (30 ml) capers, drained
1/2 cup (125 ml) finely chopped onion
1 tbsp (15 ml) butter
1/4 cup (60 ml) dry sherry
1/2 tsp (2 ml) Worcestershire sauce
6 eggs, beaten
1 cup (225 ml) milk
1 tbsp (15 ml) Dijon-style mustard
1 tbsp (15 ml) snipped fresh parsley

1
Spread English muffin halves with the 3 tbsp (45 ml) butter.
2
If you like, chop muffins into bite sized pieces.
3
Line a greased 2 qt.
4
rectangular baking dish with half the muffins buttered side up.
5
In a medium size bowl combine the crab and the cheeses.
6
Layer crab mixture over muffins in dish; sprinkle with capers.
7
Top with remaining muffins, buttered side up.
8
In a large skillet cook the onion in 1 tbsp (15 ml) butter over medium heat for 5 minutes.
9
Stir in sherry and Worcestershire sauce.
10
Bring just to boiling; remove from heat.
11
In a medium bowl combine eggs, milk, mustard, parsley, dash of salt and dash of pepper.
12
Stir in onion mixture.
13
Carefully pour over layers in baking dish.
14
Press muffins lightly with back of a large spoon to moisten muffins on top.
15
Cover; chill overnight.
16
Preheat over to 350 degrees (175 C.).
17
Bake uncovered for 50 minutes or until muffins are browned and a knife inserted in the center comes out clean.
18
Let stand 10 minutes before serving.

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 english muffins, split (optional, cut into bite-size pieces after buttering), 3 tbsp (45 ml) butter, softened, 2 6-1/2 oz (182 grm) cans crabmeat drained, flaked, cartilage removed OR, 12 oz (336 grm). frozen crabmeat, thawed, and more.

Yes, Crab and Swiss Strata falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab and Swiss Strata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions