Gluten-Free Crab Scramble Casserole

Scrambled eggs meet a creamy blend of crabmeat, cream cheese and dill weed in this brunch favorite.

  • Prep Time 10 min
  • Total Time 25 hr 0 min
  • Servings 8

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

  • 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.

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

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.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
265
(
Calories from Fat
190 ),
% Daily Value
Total Fat
21 g
21 %
(Saturated Fat
11 g,
11 %
),
Cholesterol
375 mg
375 %;
Sodium
550 mg
550 %;
Total Carbohydrate
3 g
3 %
(Dietary Fiber
0g
0%
),
Protein
16 g
16 %
;
% 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.