This is a wonderful recipe that can be prepared ahead of time. Serve with a crisp green salad and lots of hot French bread. Use any combination of crab and shrimp, or just use one of them.
I took negative review to heart (the pesto-crab combo seemed too much to me also) and cut out pesto and shrimp to get pure crab taste. I rep[lced the pesto with lemon butter (lightly spread). Examine type of cheese to suit your taste; nothing too strong to preserve crab flavor. I used provalone.
Read MoreWe served this strata for Christmas brunch, and unfortunately, it didn't go over too well. There were a LOT of steps to prepare the dish; it took longer than I expected to put it together. The taste was just okay; it seemed to be missing something, but I don't know what since there are so many ingredients already in it. I really wanted to like this; sorry.
Read MoreI took negative review to heart (the pesto-crab combo seemed too much to me also) and cut out pesto and shrimp to get pure crab taste. I rep[lced the pesto with lemon butter (lightly spread). Examine type of cheese to suit your taste; nothing too strong to preserve crab flavor. I used provalone.
We served this strata for Christmas brunch, and unfortunately, it didn't go over too well. There were a LOT of steps to prepare the dish; it took longer than I expected to put it together. The taste was just okay; it seemed to be missing something, but I don't know what since there are so many ingredients already in it. I really wanted to like this; sorry.
Excellent dish. I used a sundried tomato pesto and it worked beautifully. A great company dish as you can make it ahead. This dish, a green salad and glass of white wine - Yummy!
I made this for an Easter gathering along side 2 other egg pies and it was a huge hit! Definately worth the work.
My whole family loved this! I followed the recipe exactly, except I had already cut up the bread into small chunks, so I just mixed the pesto in with the egg and cream mixture. It made the house smell wonderful!
I liked this.. first bite I wasn't sure, but hen second bite it was good. I used skim milk, a little less cheese and no butter. The cheese was a little tart.. not a big fan of swiss anyway, so next time I think I might use Monterey Jack or another milder cheeese
Because of previous reviews and the fact that our family did not want a lot of basil, I used shrimp sauce with horseradish as my seasoning.. It was ok, but not something I would make again.
What a great success! My suggestion is to raise the cooking temperature to 400/425. wait until it starts to bubble, then you are guaranteed that the middle will be cooked and hot. Cooking time varies with each oven.
