Baked Vegetable and Crabmeat Casserole
Servings: 10 servings
Calories: 206
This low carb crab and vegetable casserole is similar to a quiche, but without the crust. It can be made with either fresh, canned, or frozen crab meat.
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Ingredients
- 8 large eggs beaten
- 1 cup almond milk
- 1 green pepper chopped
- 1 red pepper
- 1 small eggplant chopped in cubes (I used a white one)
- 1 pound crab meat chopped
- 1 cup shredded Cheddar cheese
- 4 ounces swiss cheese chopped
- 1 teaspoon Old Bay seasoning
- ½ teaspoon pepper
Instructions
- Salt eggplant if desired (see note). 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.
Video
Notes
Eggplant can be salted in a colander for 30-60 minutes then rinsed and towel dried to release some moisture before using.
Original recipe used 2 cups of almond milk. That was changed to 1 cup due to comments about watery casserole.
Nutrition
Serving: 147g | Calories: 206 | Carbohydrates: 5g | Protein: 20g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 190mg | Sodium: 562mg | Potassium: 318mg | Fiber: 2g | Sugar: 3g | Vitamin A: 867IU | Vitamin C: 29mg | Calcium: 252mg | Iron: 1mg
Additional Info
Net Carbs:
3
g
|
% Carbs:
6.3
%
|
% Protein:
41.9
%
|
% Fat:
51.8
%
|
SmartPoints:
6