Crab Strata Recipe

Prep and toast bread

Preheat oven to 350°F (175°C). Spread the cubed bread on a baking sheet, brush lightly with 1 tablespoon olive oil, and toast in the oven for 8–10 minutes until slightly golden and firm. Remove and let cool.

Make custard

In a large bowl, whisk together 6 large eggs, 1.5 cups whole milk, 0.5 cup heavy cream, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until combined and slightly frothy.

Assemble strata

Lightly grease a 9x13-inch (or equivalent) baking dish. Place the toasted bread cubes evenly in the dish. Pour the egg-milk mixture over the bread, pressing lightly so cubes absorb custard. Cover with plastic wrap and refrigerate for at least 30 minutes (up to 4 hours) to allow custard to soak through.

Bake strata base

Preheat oven to 350°F (175°C) if not already hot. Remove plastic wrap and bake uncovered for 25 minutes, or until the top is set and lightly golden (center should not be runny). Baking time may vary; start checking at 20 minutes. Remove from oven and let cool slightly (10 minutes).

Prepare crab mixture

While the strata bakes or rests, gently toss 12 oz lump crab meat with 1/2 tsp kosher salt, 1.5 tsp aji amarillo paste, 2 tablespoons fresh lime juice, 3 sliced scallions, and 1/4 cup chopped cilantro in a bowl. Taste and adjust seasoning—aji amarillo adds fruity heat; add more (in 1/2-tsp increments) if desired. Be gentle to keep crab lumps intact.

Prep avocado and mango

Dice 1 ripe avocado and 1 mango into small (about 1/2-inch) cubes. Toss the avocado lightly with 1 tablespoon lime juice to prevent browning and to add brightness. Keep mango separate until assembly to maintain texture.

Top strata with crab

Once the baked strata has cooled slightly (warm is fine but not piping hot), evenly scatter the dressed crab meat across the surface, pressing lightly to adhere to the strata. Spoon mango pieces evenly over the crab, then add the avocado cubes and a light sprinkle of chopped cilantro.

Make pico

Combine 2 diced roma tomatoes, 1/2 diced onion, 1 minced jalapeño (optional), 1/4 cup finely chopped cilantro, 1 tablespoon fresh lime juice and 1/2 teaspoon salt in a bowl. Stir gently and let sit 10–15 minutes for flavors to meld. Taste and adjust salt or lime if needed.

Serve pico

Spoon a generous tablespoon (or to taste) of pico de gallo onto each portion of the crab strata when plating, or serve pico on the side for guests to add themselves.

Make tortilla crisps

Heat vegetable oil in a skillet over medium-high heat (about 350°F if using a thermometer) for frying, or preheat oven to 400°F (200°C) if baking. Fry tortilla wedges in batches until golden and crisp, about 45–60 seconds per side, then drain on paper towels and sprinkle with flaky sea salt. If baking, brush wedges lightly with oil, arrange on a sheet, and bake 8–10 minutes turning once until crisp and golden; season with sea salt.

Garnish

Scatter microgreens or extra cilantro on top of the assembled strata and around the serving plate. Arrange tortilla crisps alongside for scooping.

Make drizzle

Whisk together 1 teaspoon aji amarillo paste, 3 tablespoons sour cream (or Greek yogurt), 1/2 tablespoon lime juice, 1 teaspoon water and 1/8 teaspoon salt until smooth. Thin with additional water or lime juice to desired drizzling consistency.

Finish and serve

Drizzle the aji amarillo crema in a zigzag over the plated crab strata portions or serve on the side. Serve immediately so avocado remains fresh and tortilla crisps stay crisp.