Recipe by PaulaG
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.
Top Review by JustJanS
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.
- 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
Directions See How It's Made
- Spray the bottom of an 8-inch square pan with non-stick cooking spray.
- Spread melted margarine in the bottom of pan and set aside.
- Combine egg substitute and next 4 ingredients.
- Beat egg whites until soft peaks form and fold into egg mixture.
- Stir in crabmeat and cream cheese cubes.
- Pour mixture into prepared pan.
- Cover and chill overnight.
- Next morning preheat oven to 350 degrees; uncover casserole and sprinkle with paprika.
- Bake for 40 to 45 minutes or until center is set.
- The preparation time does not include the refrigeration time.