Crab Scramble Casserole

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By WKBW Programming

Story Published: Oct 30, 2009 at 2:54 PM EST

Story Updated: Oct 30, 2009 at 2:54 PM EST

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 or imitation crabmeat
1	package (8 ounces) cream cheese, cut into 1/2-inch cubes
2	medium green onions, sliced (1/4 cup)
	Paprika

Prep Time: 5 min
Total Time: 55 min
Makes: 8 servings

Directions

1.	Pour butter into square baking dish, 8x8x2 inches; tilt dish to coat bottom.
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.
3.	About 1 hour before serving, heat oven to 350°F. Sprinkle egg mixture with paprika.
4.	Bake uncovered 45 to 50 minutes or until center is set.

Do-Ahead Tip

Perfect for entertaining, you can prepare this elegant egg dish up to 24 hours before baking. Simply cover and place in a preheated oven when ready to bake.

Planned-Overs

This casserole also makes a great pita filling. Simply stir leftovers with a spoon, breaking into chunks, and scoop into warmed pita pockets.

Nutrition Information:

1 Serving: Calories 265 (Calories from Fat 190 ); Total Fat 21 g (Saturated Fat 11 g); Cholesterol 375 mg; Sodium 550 mg; Total Carbohydrate 3 g (Dietary Fiber 0g); Protein 16 g Percent Daily Value*: Vitamin A 20 %; Vitamin C 0%; Calcium 10 %; Iron 8 % Exchanges: 2 High-Fat Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

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