Gluten Free Crab Scramble Casserole

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

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( 27 Ratings)

27 Ratings

5 Stars 41%

4 Stars 41%

3 Stars 11%

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

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

1: package (8 ounces) cream cheese, cut into 1/2-inch cubes

2: medium green onions, sliced (1/4 cup)

: Paprika

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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.

EXPERT TIPS

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.

Got questions? Our experts have the answers. Ask Betty now.