Baked Vegetable and Crabmeat Casserole
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 15 servings
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.
- 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
- Net Carbs 2.3g
- % Carbs: 6.8%
- % Protein: 40.1%
- % Fat: 53.1%
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