Crabmeat Mornay - Lighter Version

Susan Feliciano

By
@frenchtutor

Terrie (Blessed1) helped me lighten up this dish - although I opted to keep the egg yolks! They seem to have a thickening power that egg substitute does not. It was delicious! Thanks, Terrie. Now we can choose whether to be decadent or not!


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Rating:

Comments:

Serves:

4

Prep:

10 Min

Cook:

30 Min

Ingredients

1 lb
crabmeat (i used 4 cans, drained well, but you can also use fresh or imitation)
3
egg yolks
1/4 c
fat free half & half
1 can(s)
cream of chicken soup (98% fat free)
1/2 c
1% lowfat milk
1 Tbsp
butter
1/4 tsp
salt
6 Tbsp
reduced fat mayonnaise
2 Tbsp
grated parmesan cheese

Directions Step-By-Step

1
Preheat oven to 400 degrees. Grease a 1 1/2 quart casserole, or 4 individual casseroles.
2
In a large bowl, mix the egg yolks well with the half & half. Stir the milk into the cream of chicken soup in a saucepan and heat gently.
3
Stir the soup slowly into the egg yolks mixture. Add in the butter, salt, and crabmeat. Turn the mixture into the prepared casserole dish(es).
4
Spread the mayonnaise over top of the casserole and sprinkle with the parmesan cheese.
5
Bake for 25-30 minutes or until lightly browned and heated through.
6
Nutrition Information:
Calories 259
Total Fat 12.7 g
Saturated Fat 4.2 g
Cholesterol 235 mg
Sodium 1565 mg
Total Carbohydrates 12.2 g
Dietary fiber 0.6 g
Sugars 3.3 g
Protein 19.1 g

About this Recipe

Course/Dish: Fish, Other Sauces, Seafood