Crab Casserole

Low Fat, Low Sugar, High Protein, yet still delicious.

• Ready In: 55 mins
• Serves: 10

Ingredients

• 2 (6 1/2ounce) cans  crabmeat, drained
• 1 (8 ounce) package fat free cream cheese
• 1  cup fat-free mayonnaise
• 1 (11 ounce) can  cream of mushroom soup, fat free
• 1  cup panko breadcrumbs
• 1  cup fat free sour cream
• 8  cooked  egg whites, diced
• 1  cup red onion, diced
• 1⁄2 cup  diced green pepper
• 1⁄2 cup  roasted red pepper, drained and diced
• 1⁄2 cup black olives, sliced (optional)
• 1  tablespoon  Old Bay Seasoning
• 1⁄2 teaspoon  minced roasted garlic
• 1  teaspoon Lea & Perrins Worcestershire Sauce
• 1⁄2 teaspoon Tabasco sauce
• 8  ounces  shredded fat-free cheddar cheese
• 8  ounces  shredded low fat monterey jack pepper cheese

Directions

1. Preheat oven to 350°.
2. Bring Cream Cheese to room temperature and set aside.
3. Mix Crab meat with the mayonnaise, the Soup, sour cream and set aside.
4. Sautee'diced vegetables until soft.
5. Add Cooked vegetables, egg whites, shredded cheese, Cream Cheese and seasonings to the crab mixture and mix until thoroughly combined.
6. Place mixture into a 9x13 glass baking dish that has been sprayed with a nonstick spray.
7. Sprinkle Panko Bread Crumbs on the top and bake until thoroughly heated or hot and bubbly, usually about 25-35 minute depending on your oven.
8. Note: Serve with any type sauce or use mine:
9. I use Fat free Mayonnaise--3 tablespoons, Brown Mustard--1 tablespoon, Lemon juice--1/2 teaspoons and Minced Roasted Garlic--1/2 teaspoons with a touch of sea salt.