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Gluten-Free Crab Scramble Casserole
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Prep Time:
10 minutes
Total Time:
1 hour
Indulgent crab and cream cheese scrambled eggs with flavorful dill - a decadent brunch delight!
Ingredients:
  • 2 tablespoons butter or margarine, melted
  • 1/2 cup milk
  • 12 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 1/2 teaspoons chopped fresh dill weed or 1/2 teaspoon dried dill weed
  • 1 cup chopped cooked crabmeat
  • 1 package (8 ounces) cream cheese, cut into 1/2-inch cubes
  • 2 medium green onions, sliced (1/4 cup)
  • Paprika
Instructions:
  • Pour melted butter into a square 8x8x2 inch baking dish, tilting the dish to ensure the bottom is evenly coated.
  • In a large bowl, whisk together eggs, milk, salt, white pepper, and dill weed until well combined. Add crabmeat, cream cheese, and onions, and mix thoroughly. Transfer the mixture to a baking dish, cover, and refrigerate for up to 24 hours.
  • One hour before serving, preheat the oven to 350°F. Dust the egg mixture with a hint of paprika for a touch of color and flavor.
  • Bake without a cover for 45 to 50 minutes, or until the center is firm.

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