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Crab and Spinach Strata
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Prep Time:
20 minutes
Total Time:
9 hours 25 minutes
Elevate your crab and egg casserole with a zesty pesto twist for an easy and delicious make-ahead meal.
Ingredients:
  • 9 or 10 slices (1/2 inch thick) French bread
  • 1/2 cup basil pesto
  • 2 cups finely shredded Swiss cheese (8 oz)
  • 1 package (12 oz) refrigerated chunk-style imitation crabmeat
  • 1 box (9 oz) frozen spinach, thawed, squeezed to drain*
  • 1 medium red bell pepper, chopped (1 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 8 eggs
  • 1 1/2 cups milk
Instructions:
  • Prepare the 13x9-inch (3-quart) glass baking dish by spraying it with cooking spray. Lay the bread slices in a single layer on the bottom of the dish, then cut the remaining bread into cubes to fill any gaps.
  • Spread the vibrant pesto generously over the bread, then shower with 1 cup of savory cheese. Next, arrange the imitation crabmeat, fresh spinach, crunchy bell pepper, aromatic onion, and top off with the remaining 1 cup of delightful cheese.
  • In a large bowl, whisk together eggs, milk, and salt until fully combined. Pour the mixture over the ingredients in the baking dish. Cover and refrigerate for 8 hours or overnight.
  • Preheat the oven to 350°F, then bake the dish uncovered for 45 to 55 minutes until firm and a knife inserted in the center comes out clean. Allow it to rest for 10 minutes before serving.

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