Show Subscription Form




Crab-Spinach Egg Casserole Recipe
Crab-Spinach Egg Casserole Recipe photo by Taste of Home

Crab-Spinach Egg Casserole Recipe

Read Reviews (3)
5 3
Publisher Photo
I've developed a strong interest in cooking over the years. As a matter of fact, I came up with this casserole as a special breakfast for our daughter when she was home for a visit. —Steve Heaton, Deltona, Florida
TOTAL TIME: Prep: 10 min. Bake: 30 min. + standing
MAKES:12-16 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min. + standing
MAKES: 12-16 servings

Ingredients

  • 8 eggs
  • 2 cups half-and-half cream
  • 2 cans (6 ounces each) crabmeat, drained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup dry bread crumbs
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 2 celery ribs, chopped
  • 1/2 cup chopped onion
  • 1/2 cup chopped sweet red pepper
  • 3 medium fresh mushrooms, chopped
  • 2 tablespoons butter

Nutritional Facts

1 serving (1 piece) equals 163 calories, 9 g fat (5 g saturated fat), 141 mg cholesterol, 265 mg sodium, 8 g carbohydrate, 1 g fiber, 10 g protein.

Directions

  1. In a large bowl, beat eggs and cream. Stir in the crab, spinach, bread crumbs, cheese, salt, pepper and nutmeg; set aside. In a skillet, saute the celery, onion, red pepper and mushrooms in butter until tender. Add to the spinach mixture.
  2. Transfer to a greased shallow 2-1/2-qt. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 10 minutes before serving. Yield: 12-16 servings.
Originally published as Crab-Spinach Egg Casserole in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p158

Nutritional Facts

1 serving (1 piece) equals 163 calories, 9 g fat (5 g saturated fat), 141 mg cholesterol, 265 mg sodium, 8 g carbohydrate, 1 g fiber, 10 g protein.

Enjoy this recipe with a sparkling wine.

Reviews for Crab-Spinach Egg Casserole(3)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jul. 5, 2013

by skipping the cheese and bread crumbs and changing the half/half to skim milk, I lowered the glycemic index. Delicious with a capital D

MY REVIEW
Reviewed Feb. 15, 2012

We made this for a brunch and it was a huge hit! Cook time took a little extra in our oven, but it was easy to throw together and great as leftovers too. We used italian bread crumbs as that was all we had in the house - Yummy!

MY REVIEW
Reviewed Mar. 9, 2009

this is so good, I have family members with fish allergies so I subsitute asparagus or broccoli instead of

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT