Crab and Egg Casserole is a great dish to serve as a part of Mother’s Day Brunch.
Crab and Egg Casserole
(Adapted from recipe courtesy of LouisianaCookin.com)
6 slices whole wheat bread with crusts removed
1 1/2 cups water
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 Tbsp minced garlic
2 cups shredded cheddar cheese, divided
1 8-oz. can water chestnuts, drained and halved
1 lb. lump crabmeat
1 large egg
2 large egg whites, lightly beaten
1/2 cup reduced fat mayonnaise
Extra-virgin olive oil
Freshly ground black pepper
1 Tbsp Louisiana Hot Sauce
Preheat oven to 350F. Spray a 3-quart baking dish with cooking spray.
In a large bowl, place bread. Add 1 1/2 cups water over the bread and let stand for 15 minutes. Drain any excess water from the bowl.
In a large skillet over medium heat, saute the onion, pepper, celery and garlic in about 1 tablespoon of oil until tender, stirring often, about 5 minutes. Remove from heat and set aside to cool.
Add 1 cup of cheese to the bread mixture, stirring to combine. Add onion mixture, water chestnuts, and crab meat. Season with salt and Cajun seasoning to taste. Stir gently to combine.
In a medium bowl, whisk together egg and egg whites. Add mayonnaise, pinch of salt, couple generous grinds of pepper, and hot sauce. Add bread mixture to crabmeat mixture, stirring gently to combine. Spread into prepared dish. Sprinkle top with remaining cheese. Bake until the filling is set and cheese is melted, 35 – 40 minutes. Let stand for 5 minutes before serving.