Crab Scramble Casserole


  • 1 tablespoon canola oil or butter, melted

  • 12 eggs

  • 1/2 cup fat-free (skim) milk

  • 1 tspn salt

  • 1/2 tspn white pepper

  • 1-1/2 tspns chopped fresh or 1/2 tspn dried dill weed

  • 1 cup chopped cooked crabmeat or imitation crabmeat

  • 1 package (8 ounces) reduced-fat cream cheese, cut into 1/2-inch cubes

  • 2 medium green onions, sliced (2 tablespoons)

  • Paprika

  1. Pour oil into square baking dish, 8x8x2 inches; tilt dish to coat bottom. Beat eggs, milk, salt, white pepper and dill weed in large bowl with fork or wire whisk until well blended. Stir in crabmeat, cream cheese and onions. Pour into baking dish. Cover and refrigerate at least 4 hours but no longer than 24 hours.

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

Nutritional Facts

1 Serving
Fiber 0 g
Sodium 590 mg
Fat 14 g
Protein 16 g
Cholesterol 350 mg
Carbohydrates 4 g

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