CRAB AND ROASTED RED PEPPER STRATA

PREHEAT OVEN TO 350^F.
6 EGGS ,2CUPS HALF & HALF , 3 TABLESPOONS BUTTER, 1CUP CHOPPED ONIONS, 1/2CUP
CHOPPED CELERY, 1CUP DRAINED AND CHOPPED ROASTED RED PEPPER FROM A JAR, 1 GARLIC CLOVE MINCED, 2 GREEN ONIONS CHOPPED, 2TABLESPOONS CHOPPED FRESH PARSLEY, 1TEASPOON CHOPPED FRESH THYME, 1 POUND FRESH CRABMEAT, 8CUPS 1-INCH BREAD CUBES FROM CRUSTLESS FRENCH BREAD, 1TEASPOON SALT, 3/4TEASPOON PEPPERGROUND, 1/2CUP SHREDDED PARMESAN CHESSE BLEND {FONTINA,ASIAGO,AND ROMANO CHEESE}.
BUTTER 10-INCH-DIAMETER CAKE PAN WITH 2-INCH-SIDES. WHISK EGGS AND 1/2AND 1/2 IN BOWL. MELT BUTTER IN LARGE HEAVY SKILLET OVER MEDIUM HEAT . ADD ONIONS,AND CELERY. SAUTE UNTIL SOFT, ABOUT 5 MINUTES. ADD PEPPERS AND GARLIC, SAUTE 2 MINUTES, REMOVE FROM HEAT ADD GREEN ONIONS, PARSLEY, THYME. TRANSFER TO LARGE BOWL ADD CRAB AND BREAD CUBES AND TOSS TO COMBINE. ADD EGG MIXTURE, SALT PEPPER AND MIX UNTIL WELL COMBINED. TRANSFER TO BUTTERED DISH AND LETSTAND FOR30 MINUTES OR COVER AND REFRIG OVERNIGHT.
SPRINKLE STRATA WITH CHESSE MIXTURE BAKE UNTIL PUFFED AND BROWN, ABOUT 1 HOUR.
COOL ON RACK 30 MINUTES {CENTER WILL FALL} USING SHARP KNIFE, CUT AROUND EDGE TO LOOSEN THEN INTO WEDGES AND SERVE.
MAKES 8 SERVINGS.