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This low carb crab and vegetable crabmeat casserole is similar to a crustless quiche. It can be made with either fresh, canned, or frozen crab meat.
Over the last few weeks, my son has spent several evenings crabbing with his friends. Last week, they brought home quite a few Connecticut blue crabs.
They boiled them up and shelled out the crabmeat so I was looking for an easy dish to make. I have made crab dip which is pretty good, but this time there was a lot of meat.
Although I considered making crab cakes because they are one of my favorite crab recipes, I didn’t have a lot of time for that. So, I opted to bake a vegetable crabmeat casserole that’s similar to a crustless quiche.
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I’ve really been into eggs lately and I had some fresh vegetables from the garden to use up. This crab and vegetable casserole dish made like a quiche, but I didn’t use any cream or crust.
I would say this baked crab casserole is more like a really big omelette that you bake in the oven. In fact, we’ve been eating if for breakfast most of this week.
If you don’t live by the shore and can’t easily get fresh crabs, you can use fresh or frozen meat. Canned crab meat would also work in this recipe.
This crabmeat casserole is certainly a winner. I plan to make it each summer when we have an abundance of fresh blue crab meat.
If you want an even easier recipe to make with crabmeat, try a simple crab meat salad. It makes the perfect lunch on a hot summer day!
Easy Baked Vegetable and Crabmeat Casserole Recipe
Baked Vegetable and Crabmeat Casserole
- 8 large eggs beaten
- 2 cups almond milk
- 1 green pepper chopped
- 1 red pepper
- 1 small eggplant I used a white one
- 1 pound crab meat chopped
- 1 cup shredded Cheddar cheese
- 4 ounces chopped swiss cheese
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon pepper
In medium bowl, combine all ingredients.
Pour into a greased 13 x 9 inch baking dish.
Bake at 350 degrees F for 40-45 minutes or until a knife inserted near the center comes out clean.
Let stand 10-15 minutes before cutting.