Baked vegetable crabmeat casserole

Baked Vegetable and Crabmeat Casserole

Course: Breakfast, Main Course
Cuisine: American
Keyword: low carb casserole
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 15 servings
Calories: 141kcal
Author: Lisa MarcAurele
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.
Print Recipe


  • 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.


Serving: 147g | Calories: 141kcal | Carbohydrates: 3.8g | Protein: 13.6g | Fat: 8g | Saturated Fat: 3.8g | Cholesterol: 132mg | Sodium: 246mg | Potassium: 268mg | Fiber: 1.5g | Sugar: 1.8g | Vitamin A: 550IU | Vitamin C: 32.2mg | Calcium: 200mg | Iron: 1.1mg

Additional Info


Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.