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


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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

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.
  • 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

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About Crabmeat Mornay - Lighter Version

Course/Dish: Fish, Other Sauces, Seafood

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