Crabmeat Mornay - Lighter Version

Susan Feliciano


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!

★★★★★ 2 votes
10 Min
30 Min


1 lb
crabmeat (i used 4 cans, drained well, but you can also use fresh or imitation)
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
1/4 tsp
6 Tbsp
reduced fat mayonnaise
2 Tbsp
grated parmesan cheese


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.
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

About this Recipe

Course/Dish: Fish, Other Sauces, Seafood