Source: dLife

A tasty and cheesy crab casserole made with a hint of white pepper and paprika.

Servings

1 tbsp canola oil (or melted butter)
12 eggs
0.5 cup fat free milk
1 tsp salt
0.5 tsp white pepper
1.5 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.

This can be prepared in advance and cooked when needed.