Gluten Free Crab Scramble Casserole Recipes
GLUTEN-FREE CRAB SCRAMBLE CASSEROLE
Scrambled eggs meet a creamy blend of crabmeat, cream cheese and dill weed in this brunch favorite.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Pour butter into square baking dish, 8x8x2 inches; tilt dish to coat bottom.
- Beat eggs, milk, salt, white pepper and dill weed in large bowl, using fork or wire whisk. Stir in crabmeat, cream cheese and onions. Pour into baking dish. Cover and refrigerate up to 24 hours.
- About 1 hour before serving, heat oven to 350°F. Sprinkle egg mixture with paprika.
- Bake uncovered 45 to 50 minutes or until center is set.
Nutrition Facts : Calories 265, Carbohydrate 3 g, Cholesterol 375 mg, Fat 1, Fiber 0 g, Protein 16 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 550 mg
CRAB SCRAMBLE
On our honeymoon, the Bed and Breakfast we stayed at in Hyannis Port, Cape Cod served this Crab Scramble one morning. When we left, I was so delighted the Innkeeper gave us her recipe card for this lovely dish.
Provided by Docs Mom
Categories Breakfast
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Melt butter in 11x7 baking dish.
- Beat eggs and milk together in medium bowl.
- Mix in cubed cream cheese and crabmeat.
- Pour into baking dish with melted butter.
- Sprinkle chopped dill over top.
- Bake 30 to 35 minutes.
- Remove from oven, let set for 5 minutes.
- To serve, cut into squares.
Nutrition Facts : Calories 393.4, Fat 31.9, SaturatedFat 17.6, Cholesterol 412.6, Sodium 967, Carbohydrate 2.6, Sugar 0.7, Protein 23.4
GLUTEN-FREE CRAB CAKES WITH SNAP PEA SALAD
A mixture of almond meal and cornmeal takes the place of traditional breadcrumbs in these scallion- and mint-studded crab cakes. And a raw snap pea salad is just the refreshing crunchy side to turn it into a complete meal.
Provided by Anna Stockwell
Categories Gluten-Free and Fresh Wheat/Gluten-Free Crab Dinner Egg Jalapeño Mint Lemon Almond Cornmeal Radish Sugar Snap Pea Spring Seafood Shellfish
Yield 4 servings
Number Of Ingredients 16
Steps:
- Whisk eggs, lemon zest, 1/4 cup mayonnaise, 2 Tbsp. mustard, 3/4 tsp. salt, and 1/2 tsp. pepper in a large bowl.
- Finely chop 4 scallions, then finely chop mint to yield 2 Tbsp. total, reserving remaining leaves; add to egg mixture. Add jalapeño (if using), almond meal, and cornmeal and stir to combine. Fold in crabmeat, then form into 12 (1/2"-thick) patties.
- Heat 2 Tbsp. oil in a large skillet over medium-high. Working in batches if needed, cook crab cakes until golden brown, about 3 minutes per side. Transfer to a paper-towel lined plate.
- Meanwhile, whisk 1/2 tsp. mustard, 2 Tbsp. lemon juice, 1/2 tsp. salt, 1/4 tsp. pepper, and remaining 3 Tbsp. oil in a large bowl. Thinly slice remaining 2 scallions on an angle; transfer to bowl with dressing. Add sugar snap peas, radishes, and reserved mint leaves; toss to combine.
- Whisk remaining 1/2 cup mayonnaise, 2 tsp. lemon juice, 1/2 tsp. mustard, and 1/8 tsp. pepper in a small bowl.
- Serve crab cakes with salad and mayonnaise sauce alongside.
- Do Ahead
- Crab cake patties can be formed 1 day ahead. Arrange in an even layer on a rimmed baking sheet, cover tightly with plastic wrap, and chill.
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