Ingredients for Crab Custard Casserole
- a thin layer of melted reduced fat margarine
- 1 cup egg substitute
- 1/4 cup skim milk
- 1/4 teaspoon salt
- 0 white pepper
- 0 dried dill
- 4 large egg whites
- 1 1/2 cups lump crabmeat
- 4 ounces low fat cream cheese
- 1/4 teaspoon paprika
- non-stick cooking spray, for greasing
- 1/4 teaspoon dry mustard
- 1/4 teaspoon black pepper
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How to Make Crab Custard Casserole
- Preheat oven to 350°F (175°C).
- Grease an 8-inch square baking pan with non-stick cooking spray and a thin layer of melted margarine.
- In a large bowl, whisk together: 1 cup egg substitute, 1/4 cup milk, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon dry mustard.
- In a separate bowl, beat 4 large egg whites until soft peaks form. Gently fold the egg whites into the egg mixture.
- Stir in 1 1/2 cups lump crabmeat, drained, and 4 ounces cream cheese, cut into cubes.
- Pour the mixture into the prepared baking pan.
- Cover the pan with plastic wrap and refrigerate overnight (or for at least 4 hours).
- The next morning (or after chilling), uncover the casserole and sprinkle with 1/4 teaspoon paprika.
- Bake for 40-45 minutes, or until the center is just set and the top is lightly golden brown. A knife inserted near the center should come out clean.
- Let the casserole cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
2g
Fat
32g
Carbs
1g
