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.
1smalleggplantchopped in cubes (I used a white one)
1poundcrab meatchopped
1cupshredded Cheddar cheese
4ouncesswiss cheesechopped
1teaspoonOld Bay seasoning
½teaspoonpepper
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.