Recipe Summary test
Ingredients
6
Original recipe yields 6 servings
Directions
Nutrition Facts
Per Serving:
581 calories; protein 43g; carbohydrates 22.4g; fat 34.8g; cholesterol 259.7mg; sodium 943.5mg. Full Nutrition
Reviews: Most Helpful
great to make the night before and is easy to do. Love the rich cheesy flavor Read More
Helpful
(11) 
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. Read More
Helpful
(7) 
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. Read More
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(7) Advertisement
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! Read More
Helpful
(4) Used leftover fresh crab (didn't know that was possible) and it was Indescribably Delicious! I would make this dish for a very special brunch. Very elegant, scrumptious and easy to make. 10 Stars! I'd add a photo, but it was gone before I could take a picture! Read More
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Really great tasting. Read More