Crab Strata

With Easter around the corner and family coming for the holiday, this strata is a wonderful addition to a Sunday morning Brunch…..or Mother’s Day celebration.


  • 2 tbsp. butter
  • 1 cup finely chopped onion
  • 4 8 inch flour tortilla
  •  4 oz. shrimp, cooked, deveined
  • 4 oz. flaked cooked crabmeat
  • 1/4 cup shredded Emmental cheese
  • 1/2 cup mozzarella cheese, shredded
  • 1 tbsp. fresh dill
  • 3 eggs
  • 1 1/2 cups whole milk
  • 1 tbsp. flour
  • pinch of pepper
  • extra shrimp, cooked, peeled and deveined for garnish

Spray a 2 qt. cooking dish with Pam. In a medium skillet melt the butter and cook the onion for 3-4 minutes until tender.

Cut the tortillas into bite-size pieces. In the baking dish, place 1/2 the onion and tortilla pieces and 1/2 of the shrimp and crab and dill. Repeat the layers.

Whisk together the eggs, milk, flour and pepper until smooth. Pour over the strata, cover and refrigerate over night.

In the morning, let sit for 35 minutes before baking. Bake uncovered in a 350 degree oven for about 50 minutes until a knife inserted in the middle of the strata comes out clean and is a golden colour.

Let rest for 5 minutes and cut into squares. Garnish with the extra shrimp and serve on a pretty platter.


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