Crab Casserole With Eggs

By Avera

  • 1 tbsp canola oil (or melted butter)

  • 12 eggs

  • 1/2 cup fat free milk

  • 1 tsp salt

  • 1/2 tsp white pepper

  • 1 1/2 tsp fresh dill weed , chopped (or 1/2 tsp dried)

  • 8 oz cooked crab

  • 8 oz low fat cream cheese , cut into 1/2-inch cubes

  • 2 fresh green onions , sliced (equal to 2 tablespoons)

  • 1 pinch paprika

  1. Pour oil into square baking dish, 8 x 8 x 2 inches, tilting dish to coat bottom.

  2. In a large bowl, beat eggs, milk, salt, white pepper, and dill weed with fork or wire whisk until well mixed. Stir in crabmeat, cream cheese, and onions. Pour into baking dish. Cover and refrigerate minimum 4 hours but no longer than 24 hours.

  3. Heat oven to 350 degrees F. Sprinkle paprika over egg mixture. Bake uncovered 45 to 50 minutes or until center is set.

Nutritional Facts

Makes 8 servings
Amount Per Serving
Calories 174
Total Carbs 2.1g
Dietary Fiber 0.1g
Sugars 1.4g
Total Fat 10.3g
Saturated Fat 2.9g
Unsaturated Fat 7.4g
Potassium 220.8mg
Protein 17.4g
Sodium 529.8mg
Dietary Exchanges
1 Fat
1 Very Lean Meat

dinner fish and seafood crab ultra-low-carb cream cheese dill eggs vitamin d calcium dairy omega 3 gluten free refrigerate bake

2 replies

lipsie 2009-04-04 07:51:40 -0500 Report

Not sure, I THINK I would like crab, I actually think I ate when younger…still gotta figure out that dill week stuff though…where to look for it??? Sheila N TY