crabmeat mornay - lighter version
(2 ratings)
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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(2 ratings)
yield
4 serving(s)
prep time
10 Min
cook time
30 Min
Ingredients For crabmeat mornay - lighter version
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1 lbcrabmeat (i used 4 cans, drained well, but you can also use fresh or imitation)
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3egg yolks
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1/4 cfat free half & half
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1 cancream of chicken soup (98% fat free)
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1/2 c1% lowfat milk
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1 Tbspbutter
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1/4 tspsalt
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6 Tbspreduced fat mayonnaise
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2 Tbspgrated parmesan cheese
How To Make crabmeat mornay - lighter version
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1Preheat oven to 400 degrees. Grease a 1 1/2 quart casserole, or 4 individual casseroles.
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2In 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.
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3Stir the soup slowly into the egg yolks mixture. Add in the butter, salt, and crabmeat. Turn the mixture into the prepared casserole dish(es).
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4Spread the mayonnaise over top of the casserole and sprinkle with the parmesan cheese.
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5Bake for 25-30 minutes or until lightly browned and heated through.
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6Nutrition 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
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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