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    Crab Scramble Casserole*


    Source of Recipe


    Betty Crocker's Diabetes Cookbook: Everyday Meals Easy as 1-2-3

    List of Ingredients




    1 tbsp canola oil or butter, melted
    12 eggs
    1/2 cup fat-free (skim) milk
    1 tsp salt
    1/2 tsp white pepper
    1-1/2 tsp chopped fresh or 1/2 tsp dried dill weed
    1 cup chopped cooked crabmeat or imitation crabmeat
    1 pkg (8 ozs) reduced-fat cream cheese, cut into 1/2-inch cubes
    2 medium green onions, sliced (2 tbsps)
    Paprika

    Pour oil into square baking dish, 8x8x2-inches; tilt dish to coat
    bottom. Beat eggs, milk, white pepper and dill weed in large bowl
    with fork or wire whisk until well blended. Stir in crabmeat, cream
    cheese and onions. Pour into baking dish. Cover and refrigerate at
    least 4 hours but no longer than 24 hours. Heat oven to 350 deg F.
    Sprinkle paprika over egg mixture. Bake uncovered 45 to 50 minutes or
    until center is set.

    Serves 8
    205 Calories;14g Fat;0g Fiber;350mg Chol;590mg Sodium;16mg Protein;4g Carbs
    Exchanges: 2 Medium-Fat Meat; 1 Fat


    Recipe




 

 

 


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