Crabmeat and Egg Casserole  Casseroles  312 reads

Crabmeat and Egg Casserole

6 slices whole-wheat bread
1 1/2 cups water
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 tablespoon minced garlic
2 cups reduced-fat shredded cheddar cheese, divided
1 (8-ounce) can water chestnuts, drained
1 pound lump crabmeat, picked free of shells
1 large egg, lightly beaten
2 large egg whites, lightly beaten
1/2 cup reduced-fat mayonnaise
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon hot sauce

Preheat oven to 350°. Spray a 2 1/2-quart baking dish with nonstick cooking spray.

In a large bowl, place bread. Pour 1 1/2 cups water over bread, and let stand 15 minutes.

Spray a medium skillet with cooking spray. Add onion, bell pepper, celery, and garlic. Cook over medium heat until tender, stirring often, about 5 minutes. Remove from heat, and set aside. Cool slightly.

Add 1 cup cheese to bread mixture, stirring to combine. Add onion mixture, water chestnuts, and crabmeat, stirring gently to combine.

In a medium bowl, whisk together egg and egg whites. Add mayonnaise, salt, pepper, and hot sauce. Add egg mixture to crabmeat mixture, stirring gently to combine. Spread into prepared pan. Sprinkle top with remaining 1 cup cheese. Bake until filling is set, bread is toasted, and cheese is melted, 35 to 40 minutes.

Nutritional information per serving
223 calories, 20g protein, 13g carbohydrates, 10g fat, 40% calories from fat, 4g saturated fat, 2g dietary fiber, 72mg cholesterol, 521mg sodium. Diabetic Exchanges: 21/2 lean meat, 1/2 starch, 1 vegetable.

serves 10

Rating 2.61/5
Rating: 2.6/5 (28 votes)
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