Baked Crabmeat Casserole
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Serves/Makes: 6
Ready in: 30-60 minutes
- 1 teaspoon reduced-calorie margarine
- 1/4 cup finely chopped onion
- 3/4 pound crabmeat, picked over for shells
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 4 large egg whites
- 2 tablespoons grated Parmesan cheese
Preheat the oven to 350 degrees. Grease a 9x9 baking dish. Melt the margarine in a saucepan over medium-high heat. Add the onion and cook, stirring frequently, until the onion is soft. Place the onion and margarine in a bowl. Stir in the crab, mustard, and Worcestershire. Place the egg whites in a clean bowl. Beat on high speed with an electric mixer until the egg whites form soft peaks. Fold the egg whites into the crab mixture then transfer the mixture to the prepared baking dish. Sprinkle the top of the casserole with the Parmesan. Place the casserole in the oven and bake at 350 degrees F for 25 minutes or until puffy and golden brown. Remove the casserole from the oven and let cool for 5 minutes then cut into squares to serve. Serve the crabmeat casserole hot.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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