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Crab Casserole With Eggs
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 50 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 174.0
Total Carbs 2.1 g
Dietary Fiber 0.1 g
Sugars 1.4 g
Total Fat 10.3 g
Saturated Fat 2.9 g
Unsaturated Fat 1.5 g
Potassium 220.8 mg
Protein 17.4 g
Sodium 529.8 mg
Dietary Exchanges
1 Fat , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  canola oil
12 each  eggs
0 1/2 cup  fat free milk
1 tsp  salt
0 1/2 tsp  white pepper
1 1/2 tsp  fresh dill weed
8 oz  cooked crab
8 oz  low fat cream cheese
2 each  fresh green onions
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.

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