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Crabmeat Mornay - Lighter Version
photo of Crabmeat Mornay - Lighter Version Recipe
crabmeat (i used 4 cans, drained well, but you can also use fresh or imitation)
fat free half & half
cream of chicken soup (98% fat free)
reduced fat mayonnaise
grated parmesan cheese
How to Make Crabmeat Mornay - Lighter Version
1Preheat oven to 400 degrees. Grease a 1 1/2 quart casserole, or 4 individual casseroles.
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.
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).
4Spread the mayonnaise over top of the casserole and sprinkle with the parmesan cheese.
5Bake for 25-30 minutes or until lightly browned and heated through.
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
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About Crabmeat Mornay - Lighter Version
Posted: Wed, Feb 16, 2011