Crab and Roasted Red Pepper Strata

60 minutes
20 minutes
Recipe developed for BC Egg by

While this tasty strata is great for brunch, we recommend trying it for dinner! It’s easy to make ahead, and simple to pop in the oven while you tackle other before-dinner tasks.


  • 2 cans chunky crabmeat (120 g each), well-drained
  • 1/2 cup (125 mL) chopped, drained canned roasted red peppers
  • 4 green onions, sliced
  • 4 tbsp (60 mL) chopped fresh parsley, divided
  • 2 tsp (10 mL) fresh thyme
  • 10 slices whole grain bread, cut into ½ -inch cubes
  • 6 eggs
  • 1 tbsp (15 mL) Dijon mustard
  • Pinch of nutmeg
  • 1/4-1/2 tsp (5 mL) hot pepper sauce
  • 2 cups (500 mL) milk
  • 3 tbsp (45 mL) freshly grated Parmesan cheese
  • 1 tsp (5 mL) paprika


  1. Place crabmeat in a medium bowl. Pat roasted red peppers dry with paper towels and add to crabmeat, along with green onions, 2 tbsp (30 mL) of parsley and all of the thyme. Combine well.
  2. Place half of bread cubes in a shallow, greased 9 x 13 inch (3L) baking dish. Spoon crabmeat mixture over bread cubes. Top with remaining bread cubes.
  3. Whisk together eggs, Dijon mustard, nutmeg, and hot pepper sauce.
  4. Whisk in milk. Pour egg mixture evenly over top of bread cubes. Top with Parmesan cheese and sprinkle with paprika.
  5. Cover and refrigerate overnight.
  6. Remove from refrigerator and bake, uncovered at 350°F (180°C) for 55-60 minutes or until a knife inserted in centre comes out clean. Sprinkle with remaining fresh parsley. Let stand for 5 minutes before serving.

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