Asparagus and Crab Strata is a traditional British recipe (based on an Italian original) for a classic layered dish of bread, cheese, asparagus and crab meat in a savoury egg custard. The full recipe is presented here and I hope you enjoy this classic British version of: Asparagus and Crab Strata.
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Ingredients:
12 slices white bread, buttered and cubed
180g Cheddar cheese, grated
300g asparagus spears, blanched and cut into 3cm lengths
180g cooked crab meat, flaked
400ml milk
6 eggs
3 tbsp fresh parsley, chopped
1 tsp paprika
1/2 tsp ground white pepper
salt, to taste
Method:
Lightly grease a baking dish (about 30 x 22 x 5cm) scatter half the bread in the base then top with the cheese, followed by the asparagus then the crab meat and finally the remaining bread.
Meanwhile, beat together the milk, eggs, parsley, salt, paprika and pepper in a bowl. Season to taste then pour over the mixture in the baking dish. Set aside for 20 minutes to allow the bread to absorb the egg mixture then transfer to an oven pre-heated to 160°C. Bake for about 60 minutes, or until a knife inserted into the centre of the strata emerges cleanly.
Remove from the oven and allow to cool for 5 minutes before cutting into squares and serving.
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