Crab and Asparagus Strata

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Category : Fish And Sea Food

Recipe : Crab and Asparagus Strata

For a brunch dish that looks like you were up at dawn fussing, prepare this lovely and
elegant entree the night before, then simply bake it in the morning. For dessert, serve
fresh Raspberry Coupe (in stemmed glass, layer 3/4 cup raspberries and 1 cup
aspartame-sweetened vanilla nonfat yogurt.)

Makes 6 servings

4 ounces French or Italian bread, cut into 1" cubes
3 ounces reduced-fat Swiss cheese, coarsely grated
12 asparagus spears, blanched and cut diagonally into 1" pieces
2 ounces drained canned crabmeat, flaked
1 1/4 cups skim milk
1 cup egg substitute
1 tablespoon minced fresh tarragon leaves, or 1 teaspoon dried
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon ground white pepper

Spray 11 x 7" baking dish with nonstick cooking spray; spread 2 cups of the
bread cubes in prepared dish. Top bread evenly with cheese, then asparagus,
crabmeat and remaining bread cubes.
In large bowl, with wire whisk, combine milk, egg substitute, tarragon, zest, salt
and pepper; pour evenly over bread mixture. Refrigerate, covered, overnight.
Preheat oven to 325o F.
Bake strata, uncovered, 1 hour and 10 minutes, until lightly browned and knife
inserted in center comes out clean.

SERVING (ONE-SIXTH OF STRATA) PROVIDES: 1/4 Vegetable, 1 1/2 Proteins,
1/2 Bread, 30 Optional Calories.

PER SERVING: 148 Calories, 3 g Total Fat, 2 g Saturated Fat, 17 mg Cholesterol, 381
mg Sodium, 15 g Total Carbohydrate, 1 g Dietary Fiber, 14 g Protein, 110 mg Calcium .