Prep 20 mins
Cook 45 mins
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.
- 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.
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.
This dish is just amazing, definitely company-worthy & something any cook would be proud to serve. I made a half recipe for 2 of us in gratin dishes & added only Old Bay Seasoning as I favor using it in crab recipes. I got 4 sml servings & we had no trouble at all eating 2 servings ea for a dinner meal. Like Bev, I see this dish as more ideal for a brunch as you suggested or even as a lovely dinner party starter or luncheon entree. I used all full-fat ingredients, so it had a rich & mellow taste w/a souffle texture. Freshly snipped chives would make a good add to provide a color variant & for their flavor. Thx for sharing this sure to be repeated recipe w/us. :-)
WOW! This is really excellent! I served this for supper, but would best be served as a brunch dish, as recommended by Paula. I used real eggs, 2% milk and real cream cheese, which made for a very rich crab custard casserole. Serve in small portions and be prepared to receive lots of compliments ; ) Thanks, Paula!