Gluten-Free Crab Scramble Casserole

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

Minutes

Total Time

1:00

Hr:Mins

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
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 (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*:
    Exchanges:
    • 2 High-Fat Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.