Pimiento Crab Meat Strata Supreme Recipe
Pimiento Crab Meat Strata Supreme is a simple and easy to make recipe. It is diffiuclt to explain how delicious this Pimiento Crab Meat Strata Supreme is. Why don't you give it a try and let us know how much you like it!
Ingredients
1 can (7 1/2 oz.) Alaska king crab meat, drained and flaked
1/2 cup finely chopped celery
1/4 cup finely chopped onion
3/4 cup mayonnaise
Few grains cayenne pepper
12 slices white bread, crusts removed
Butter or margarine, softened
3 jars or cans (4 oz. each) whole pimientos, each pimiento cut in 2 or 3 large pieces
1 lb. Swiss cheese, shredded
5 eggs
3 cups milk
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dry mustard
Directions
Mix crab meat, celery, and onion.
Blend in a mixture of the mayonnaise and cayenne pepper.
Set aside.
Spread both sides of the bread slices with butter.
Place half of the bread in one layer in a greased 3-quart shallow baking dish; reserve remainder.
Arrange half of the pimiento pieces over the bread, half of the crab mixture, and a third of the shredded cheese.
Repeat layering using remainder of crab mixture, pimiento, and second third of the cheese.
Cover with reserved bread and sprinkle with the remaining cheese.
Beat remaining ingredients together until frothy and blended.
Pour over all.
Let stand 1 hour.
Bake at 325°F 1 hour, or until puffed and browned.
Garnish top with three well-drained whole pimientos arranged in a bell cluster with green pepper strips between the bells.
Nestle a small parsley bouquet at center.
Blend in a mixture of the mayonnaise and cayenne pepper.
Set aside.
Spread both sides of the bread slices with butter.
Place half of the bread in one layer in a greased 3-quart shallow baking dish; reserve remainder.
Arrange half of the pimiento pieces over the bread, half of the crab mixture, and a third of the shredded cheese.
Repeat layering using remainder of crab mixture, pimiento, and second third of the cheese.
Cover with reserved bread and sprinkle with the remaining cheese.
Beat remaining ingredients together until frothy and blended.
Pour over all.
Let stand 1 hour.
Bake at 325°F 1 hour, or until puffed and browned.
Garnish top with three well-drained whole pimientos arranged in a bell cluster with green pepper strips between the bells.
Nestle a small parsley bouquet at center.
