Pimiento Crab Meat Strata Supreme
|Alaskan king crab meat||7 1⁄2 Ounce, drained, flaked (1 Can)|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Mayonnaise||3⁄4 Cup (12 tbs)|
|Cayenne pepper||To Taste (Few Grains)|
|White bread slices||12 , crusts removed|
|Butter/Margarine||4 Tablespoon, softened|
|Pimientos||12 Ounce, each pimiento cut in 2 or 3 large pieces (3 Jars Or Cans Of 4 Ounce Each)|
|Swiss cheese||1 Pound, shredded|
|Milk||3 Cup (48 tbs)|
|Dry mustard||1⁄4 Teaspoon|
Mix crab meat, celery, and onion.
Blend in a mixture of the mayonnaise and cayenne pepper.
Spread both sides of the bread slices with butter.
Place half of the bread in one layer in a greased 3-quart shallow baking dish; reserve remainder.
Arrange half of the pimiento pieces over the bread, half of the crab mixture, and a third of the shredded cheese.
Repeat layering using remainder of crab mixture, pimiento, and second third of the cheese.
Cover with reserved bread and sprinkle with the remaining cheese.
Beat remaining ingredients together until frothy and blended.
Pour over all.
Let stand 1 hour.
Bake at 325Â°F 1 hour, or until puffed and browned.
Garnish top with three well-drained whole pimientos arranged in a bell cluster with green pepper strips between the bells.
Nestle a small parsley bouquet at center.