| 4 | cups cubed firm bread (6 slices) |
| 2 | cans (6 oz each) crabmeat, drained, cartilage removed and flaked |
| 1 | cup shredded Swiss cheese (4 oz) |
| 1 | cup shredded Cheddar cheese (4 oz) |
| 1/4 | cup capers, drained, if desired |
| 3 | medium green onions, chopped (3 tablespoons) |
| 6 | eggs |
| 1 1/3 | cups milk |
| 1/4 | cup dry sherry or apple juice |
| 1 | tablespoon Dijon mustard |
| 1/2 | teaspoon Worcestershire sauce |
| Additional chopped green onions, if desired |
| Chopped red bell pepper, if desired |
| 1. | Spray 2-quart casserole with cooking spray. In casserole, mix bread cubes, crabmeat, cheeses, capers and onions. |
| 2. | In medium bowl, beat eggs with wire whisk. Beat in milk, sherry, mustard and Worcestershire sauce; pour over bread mixture. Cover tightly; refrigerate at least 2 hours but no longer than 24 hours. |
| 3. | Heat oven to 350°F. Bake uncovered about 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Sprinkle with additional onions and bell pepper. |
| Heat oven to 375°F. Bake about 50 minutes. |
|
| Twelve ounces of frozen cooked crabmeat (thawed) can be used in place of the canned crabmeat. |
|
| For an elegant presentation, sprinkle a couple tablespoons of red caviar over the strata. |
Nutrition Information:
180 ( 90); 10g ( 5g, 0g); 150mg; 310mg; 8g ( 0g, 3g); 15g 8%; 0%; 20%; 6% 1/2 ; 0 ; 0 ; 2 1/2