Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Baked Crabmeat Casserole
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- #91870
A light and fluffy casserole that brings out the crab flavor without overpowering it.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
4 reviews
ingredients
1 teaspoon reduced-calorie margarine
1/4 cup finely chopped onion
3/4 pound crabmeat, picked over for shells
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
4 large egg whites
2 tablespoons grated Parmesan cheese
directions
Preheat the oven to 350 degrees. Grease a 9x9 baking dish.
Melt the margarine in a saucepan over medium-high heat. Add the onion and cook, stirring frequently, until the onion is soft.
Place the onion and margarine in a bowl. Stir in the crab, mustard, and Worcestershire.
Place the egg whites in a clean bowl. Beat on high speed with an electric mixer until the egg whites form soft peaks. Fold the egg whites into the crab mixture then transfer the mixture to the prepared baking dish.
Sprinkle the top of the casserole with the Parmesan. Place the casserole in the oven and bake at 350 degrees F for 25 minutes or until puffy and golden brown.
Remove the casserole from the oven and let cool for 5 minutes then cut into squares to serve. Serve the crabmeat casserole hot.
recipe tips
Fold the beaten egg whites gently into the crab mixture to keep the airy texture.
Try adding a dash of hot sauce or cayenne pepper for a spicy kick.
Make sure to pick over the crabmeat carefully for any remaining shells before adding it into the dish.
common recipe questions
What type of crabmeat should I use for this casserole?
Fresh lump crabmeat works best for this recipe, as it has a sweet flavor and tender texture.
Can I use imitation crabmeat instead?
While you can use imitation crabmeat, keep in mind that it will not have the same flavor or texture as fresh lump crabmeat.
What can I substitute for Dijon mustard?
You can substitute spicy brown mustard or whole grain mustard for Dijon mustard in this recipe for a different flavor.
Is there a substitute for Worcestershire sauce?
If you don't have Worcestershire sauce, you can use soy sauce or fish sauce as a substitute for a similar umami flavor.
Can I use whole eggs instead of just egg whites?
Using only egg whites helps keep this casserole light and fluffy. If you use whole eggs, the texture may be denser and it will add more calories.
How can I tell if the casserole is done baking?
The casserole should be puffy and golden brown on top. You can also insert a toothpick in the center - if it comes out clean, the casserole is done.
Can I add other ingredients to the casserole?
You can add diced vegetables, such as bell peppers or spinach, to the crab mixture for extra flavor and nutrition.
Can I prepare this casserole ahead of time?
You can prepare the crab mixture ahead of time and refrigerate it until you're ready to bake the casserole. Just add the egg whites right before baking.
How long can leftovers be stored?
Leftovers can be stored in the refrigerator for up to 2-3 days in an airtight container. Reheat gently in the oven or microwave.
Can I freeze this recipe?
This recipe doesn't freeze well because of the delicate texture of the egg whites.
nutrition data
78 calories, 2 grams fat, 1 grams carbohydrates, 14 grams protein per serving. This recipe is low in carbs. This recipe is low in fat.
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reviews & comments
May 21, 2020
Fed this to 3 youngsters (4, 5 & 7) and a carniverous adult male. It was enjoyed by all. It is very light. You will definately want a side dish or two to go along with it. Easy, quick, and ejoyed by all.
January 21, 2019
Awesome! This was a hit with the picky and the hangry. Weâll be making this again:-)
July 24, 2013
Very tasty. Sort of a souffle like dish. Very light.
February 24, 2012
I tried this recipe today, I added a celery stalk and cut it into cubes, and 1/2 cup of light mayo... after baking it I tasted it right and it is delish...thanks for sharing this and now I can add this to my crab imitation recipes...