crabmeat mornay - lighter version
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!
prep time
10 Min
cook time
30 Min
method
---
yield
4 serving(s)
Ingredients
- 1 pound crabmeat (i used 4 cans, drained well, but you can also use fresh or imitation)
- 3 - egg yolks
- 1/4 cup fat free half & half
- 1 can cream of chicken soup (98% fat free)
- 1/2 cup 1% lowfat milk
- 1 tablespoon butter
- 1/4 teaspoon salt
- 6 tablespoons reduced fat mayonnaise
- 2 tablespoons grated parmesan cheese
How To Make crabmeat mornay - lighter version
-
Step 1Preheat oven to 400 degrees. Grease a 1 1/2 quart casserole, or 4 individual casseroles.
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Step 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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Step 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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Step 4Spread the mayonnaise over top of the casserole and sprinkle with the parmesan cheese.
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Step 5Bake for 25-30 minutes or until lightly browned and heated through.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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