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Nutrition Facts
Serving Size 1 (216g) Recipe makes 6 servings
Calories 241
Calories from Fat 119		(49%)
Amount Per Serving		%DV
	Total Fat 13.3g	20%
	Saturated Fat 6.4g	32%
	Monounsaturated Fat 3.9g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 53mg		17%
Sodium 1042mg		43%
Potassium 459mg		13%
Total Carbohydrate 3.1g		1%
	Dietary Fiber 0.1g	0%
	Sugars 0.6g
Protein 26.1g		52%
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Crab Custard Casserole

Recipe #93567 | 1¼ hours | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: PaulaG
Jun 17, 2004

A delightful casserole for Sunday brunch. This recipe was printed in Southern Living Low-Fat Recipes, January 1997 and comes from Amber House Inn, Scramento, California.

SERVES 6 (change servings and units)

Ingredients

2 tablespoons reduced fat margarine, melted
1 1/2 cups egg substitute
1/2 cup skim milk
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon dried dill
6 egg whites
2 (6 ounce) cans crabmeat, drained
1 (8 ounce) package low-fat cream cheese, cut into small cubes
paprika

Directions

1
Spray the bottom of an 8-inch square pan with non-stick cooking spray.
2
Spread melted margarine in the bottom of pan and set aside.
3
Combine egg substitute and next 4 ingredients.
4
Beat egg whites until soft peaks form and fold into egg mixture.
5
Stir in crabmeat and cream cheese cubes.
6
Pour mixture into prepared pan.
7
Cover and chill overnight.
8
Next morning preheat oven to 350 degrees; uncover casserole and sprinkle with paprika.
9
Bake for 40 to 45 minutes or until center is set.
10
The preparation time does not include the refrigeration time.

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Featured Reviews for This Recipe

From: JustJanS

On Aug 20, 2008

We had this for dinner tonight with a side salad. It was a good, well written recipe that resulted in a rich, but subtle dish. I think it could be improved with a little Tabasco, Worchestershire and a green onion. I didn't enjoy coming across tiny wet spots of cream cheese and would sub light cream for that in the future. I used real egg yolks.

0 people found this review helpful

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From: Bev

On Oct 11, 2006

WOW! This is really excellent! I served this for supper, but would best be served as a brunch dish, as recommended by Paula. I used real eggs, 2% milk and real cream cheese, which made for a very rich crab custard casserole. Serve in small portions and be prepared to receive lots of compliments ; ) Thanks, Paula!

2 people found this review helpful

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From: twissis

On Dec 14, 2007

This dish is just amazing, definitely company-worthy & something any cook would be proud to serve. I made a half recipe for 2 of us in gratin dishes & added only Old Bay Seasoning as I favor using it in crab recipes. I got 4 sml servings & we had no trouble at all eating 2 servings ea for a dinner meal. Like Bev, I see this dish as more ideal for a brunch as you suggested or even as a lovely dinner party starter or luncheon entree. I used all full-fat ingredients, so it had a rich & mellow taste w/a souffle texture. Freshly snipped chives would make a good add to provide a color variant & for their flavor. Thx for sharing this sure to be repeated recipe w/us.