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Gluten-Free Crab Scramble Casserole

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By Betty Crocker Kitchens
Updated Jan 22, 2013
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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
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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

  • Step 
    1
    Pour butter into square baking dish, 8x8x2 inches; tilt dish to coat bottom.
  • Step 
    2
    Beat 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.
  • Step 
    3
    About 1 hour before serving, heat oven to 350°F. Sprinkle egg mixture with paprika.
  • Step 
    4
    Bake 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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