Crab Casserole
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
crab meat
|
|
| 2 | large |
eggs
separated & beaten |
|
| 1 ½ | cups |
bechamel (white) sauce
|
|
| 1 | x |
parsley leaves
or green pepper |
*
|
| ½ | teaspoon |
red hot pepper sauce
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
crab meat
|
|
| 2 | large |
eggs
separated & beaten |
|
| 355 | ml |
bechamel (white) sauce
|
|
| 1 | x |
parsley leaves
or green pepper |
*
|
| 2.5 | ml |
red hot pepper sauce
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Separate the eggs.
Add beaten yolks to white sauce. Mix all ingredients and fold in egg whites.
Bake in 375 degree F oven until brown, about 20 minutes.
