Baked Vegetable and Crabmeat Casserole
Servings: 10 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.
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.
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.
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
[serving_size] => 147
[calories] => 206
[carbohydrates] => 5
[protein] => 20
[fat] => 11
[saturated_fat] => 6
[cholesterol] => 190
[sodium] => 562
[potassium] => 318
[fiber] => 2
[sugar] => 3
[vitamin_a] => 867
[vitamin_c] => 29
[calcium] => 252
[iron] => 1
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