A breakfast or brunch strata layered with sliced bread, fresh crabmeat and cheese, baked in a milk and egg custard.
Hot Crab Strata Brunch Casserole
I ran across this recipe in a 1977 The Southern Junior League Cookbook (#ad), which is a collection of recipes from different Junior Leagues across the south. Talk about an oldie but goodie! This recipe was submitted by the Huntsville, Alabama group and in the cookbook is called Hot Crab Sandwich.
I had never heard of anything like it before and I just so happened to have a half pound of crabmeat that I needed to use up, so thought I'd give a half recipe a try, although I did make a few changes, including to increase the egg.
Y'all. This turned out to be so absolutely delicious that I wished I would have made the full casserole! I do think while it would certainly make a great addition for any holiday breakfast or brunch, it'd be great for any other time too!
Here's what you'll need to make this Hot Crab Strata Brunch Casserole and remember to double up if you want to make a 9 x 13 inch casserole.
Here's how to make it!
One thing to note, this is one of those recipes that should be assembled and refrigerated overnight so you'll need to plan the day ahead!
First things first... lay crabmeat out in a single layer on a pan and pick through for shell.
I find a blacklight flashlight (#ad) to be especially handy for this and if you work with crab much, you'll want one!
Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips, product recommendations and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!
Here's what you'll need to make this Hot Crab Strata Brunch Casserole and remember to double up if you want to make a 9 x 13 inch casserole.
- 8 slices bread (I used Sara Lee white with whole grain)
- 4 slices American or cheddar cheese (I used American)
- 4 large eggs
- 1-3/4 cups whole milk
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon Creole/Cajun or cayenne, or to taste, optional
- 1/4 teaspoon sea or kosher salt
For the Topping:
- 3/4 cup plain cornflake cereal
- 2 tablespoons unsalted butter, melted
One thing to note, this is one of those recipes that should be assembled and refrigerated overnight so you'll need to plan the day ahead!
First things first... lay crabmeat out in a single layer on a pan and pick through for shell.
Note: As an Amazon.com Services LLC Associate and member of other affiliate programs, I earn from qualifying purchases linked in my posts and marked as #ad or #affiliate links.
I find a blacklight flashlight (#ad) to be especially handy for this and if you work with crab much, you'll want one!
As you can see it really highlights the shell, making it much faster and easier to pick out.
Remove the crusts from the bread. I'm using Sara Lee brand white with whole grain. I suggest that you bag up the trimmings and stick them in your freezer to use the next time you make a dressing.
Butter an 8 x 8-inch baking dish, or a 9 x 13-inch if you're doubling up!
Arrange four bread slices in bottom of the prepared baking dish.
Top each bread slice with a slice of cheese. I'm using good ol' American cheese but slices of cheddar are a good choice too. I thought that the melty texture of American cheese would be the best here.
Sprinkle all of the crabmeat evenly over top.
Top with remaining four bread slices.
Beat together the eggs, milk and seasonings.
This whisk (#ad) is everything y'all. Perfect for this, you simply push down on the handle and it turns the whisk. It's great if your dexterity is an issue as you get older.
Pour the milk and egg mixture all over the layered bread.
I use all kinds of brands of Cajun and Creole seasoning (#ad), including Slap Ya Mama, Zatarain's, Tony's and others, and you may have taken notice of the seasoning in the picture from Hal the Cajun Lady Accent. She's a social media influencer I ran across recently and she has an entire line of products. I'm a sucker for trying new seasonings, so I ordered from her, and everything I've tried has been good. Go check her out sometime y'all!
Lightly sprinkle top of the bread slices with additional Creole or Cajun seasoning, cover tightly with foil and refrigerate overnight.
When ready to bake, remove dish from refrigerator and let rest at room temperature for 30 minutes. Meanwhile preheat oven to 350 degrees F. I took a peek to see what it looked like and as you can see, it has absorbed most of the liquid. Be sure to cover it back up though!
Bake casserole covered for 50 minutes.
The recipe called for a cornflake topping and I just happened to have some in the pantry that I needed to use, so I went with it! Now, this is the unsweetened cornflakes y'all, not the sweet "Tony tiger" kind!
You can, of course, use a favorite topping you prefer.
You'll need some melted butter.
While that's baking, toss the cornflakes and melted butter together until well coated.
Remove casserole from oven and uncover. As you can see, it's nice and puffy now!
Top with the buttered cornflakes. Return to oven.
Bake uncovered for 10 minutes longer, or until topping is lightly browned.
Let rest a few minutes and cut into 4 squares. Serve with fresh fruit or fruit salad.
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