Gluten Free Crab Scramble Casserole Recipes

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SUSIE'S GLUTEN-FREE CRAB CASSEROLE



Susie's Gluten-Free Crab Casserole image

My sister Susie's divine Crab Casserole turns any event into a special occasion! She was making this recipe long before I went gluten free but it was easy for her to "convert" this casserole to gluten free (and even "more-free" later on).

Provided by Shirley Braden

Time 50m

Number Of Ingredients 11

1 pound crab meat (see notes)
½ cup milk (or non-dairy equivalent)
3 slices of gluten-free bread (see notes)
1 ½ - 2 tbsp prepared mustard (I use Dijon)
1 tsp Worcestershire sauce (I use Lea & Perrins)
¼ cup (1/2 stick) butter or non-dairy equivalent, melted (this is half the original amount and you might even cut back a little more)
3 eggs, slightly beaten
½ tsp salt
½ tsp pepper
1 ½ tsp - 1 tbsp Old Bay seasoning (or similar, to taste)
Paprika (for sprinkling on top)

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Beat eggs slightly in bowl.
  • Crumble bread into pieces; add to eggs in bowl.
  • Pour milk over bread, and gently stir all together.
  • Add and mix all ingredients (except paprika).
  • Pour into a lightly greased casserole dish (about 1 ½ qts).
  • Sprinkle with paprika.
  • Bake until knifes comes out clean, about 40 minutes.

GLUTEN-FREE CRAB SCRAMBLE CASSEROLE



Gluten-Free Crab Scramble Casserole image

Scrambled eggs meet a creamy blend of crabmeat, cream cheese and dill weed in this brunch favorite.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h

Yield 8

Number Of Ingredients 10

2 tablespoons butter or margarine, melted
1/2 cup milk
12 eggs
1 teaspoon salt
1/2 teaspoon white pepper
1 1/2 teaspoons chopped fresh dill weed or 1/2 teaspoon dried dill weed
1 cup chopped cooked crabmeat
1 package (8 ounces) cream cheese, cut into 1/2-inch cubes
2 medium green onions, sliced (1/4 cup)
Paprika

Steps:

  • Pour butter into square baking dish, 8x8x2 inches; tilt dish to coat bottom.
  • Beat eggs, milk, salt, white pepper and dill weed in large bowl, using fork or wire whisk. Stir in crabmeat, cream cheese and onions. Pour into baking dish. Cover and refrigerate up to 24 hours.
  • About 1 hour before serving, heat oven to 350°F. Sprinkle egg mixture with paprika.
  • Bake uncovered 45 to 50 minutes or until center is set.

Nutrition Facts : Calories 265, Carbohydrate 3 g, Cholesterol 375 mg, Fat 1, Fiber 0 g, Protein 16 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 550 mg

CRAB SCRAMBLE



Crab Scramble image

On our honeymoon, the Bed and Breakfast we stayed at in Hyannis Port, Cape Cod served this Crab Scramble one morning. When we left, I was so delighted the Innkeeper gave us her recipe card for this lovely dish.

Provided by Docs Mom

Categories     Breakfast

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

1/3 cup butter
9 eggs
1/2 cup milk
1 (8 ounce) package cream cheese, cubed small
2 (6 ounce) cans crabmeat, drained (the original recipe called for 1 can)
1/2 teaspoon salt (or to preference)
1/4 teaspoon pepper
1 tablespoon fresh dill, chopped

Steps:

  • Preheat oven to 350 degrees.
  • Melt butter in 11x7 baking dish.
  • Beat eggs and milk together in medium bowl.
  • Mix in cubed cream cheese and crabmeat.
  • Pour into baking dish with melted butter.
  • Sprinkle chopped dill over top.
  • Bake 30 to 35 minutes.
  • Remove from oven, let set for 5 minutes.
  • To serve, cut into squares.

Nutrition Facts : Calories 393.4, Fat 31.9, SaturatedFat 17.6, Cholesterol 412.6, Sodium 967, Carbohydrate 2.6, Sugar 0.7, Protein 23.4

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