Scrambled eggs meet a creamy blend of crabmeat, cream cheese and dill weed in this brunch favorite.
Gluten-Free Crab Scramble Casserole
- Prep Time 10 min
- Total 25 hr 0 min
- Servings 8
- Ingredients 10
Ingredients
- 2 tablespoons butter or margarine, melted
- 1/2 cup milk
- 12 eggs
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 1/2 teaspoons chopped fresh dill weed or 1/2 teaspoon dried dill weed
- 1 cup chopped cooked crabmeat
- 1 package (8 ounces) cream cheese, cut into 1/2-inch cubes
- 2 medium green onions, sliced (1/4 cup)
- Paprika
Instructions
-
Step1Pour butter into square baking dish, 8x8x2 inches; tilt dish to coat bottom.
-
Step2Beat eggs, milk, salt, white pepper and dill weed in large bowl, using fork or wire whisk. Stir in crabmeat, cream cheese and onions. Pour into baking dish. Cover and refrigerate up to 24 hours.
-
Step3About 1 hour before serving, heat oven to 350°F. Sprinkle egg mixture with paprika.
-
Step4Bake uncovered 45 to 50 minutes or until center is set.
Nutrition
265
Calories
21 g
Total Fat
16 g
Protein
3 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 265
- Calories from Fat
- 190
- Total Fat
- 21 g
- Saturated Fat
- 11 g
- Cholesterol
- 375 mg
- Sodium
- 550 mg
- Potassium
- 220 mg
- Total Carbohydrate
- 3 g
- Dietary Fiber
- 0g
- Protein
- 16 g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 0%
- 0%
- Calcium
- 10%
- 10%
- Iron
- 8%
- 8%
Exchanges:
2 High-Fat Meat; 1 Fat;Tips from the Betty Crocker Kitchens
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