Crab Casserole Recipe

Name: Crab Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 tbsp olive oil; 1 medium red potato, diced; 1/3 cup chopped white onion; 1 red bell pepper, diced; 1/4 cup chopped fennel bulb; 1 3/4 tsp minced garlic; 2 cups sliced Swiss chard, stems removed; 1 cup baby spinach; 4 egg whites; 1 whole egg; 3/4 cup crumbled feta; 1/2 cup lowfat cottage cheese; 3 tbsp plain soymilk; 1/2 cup whole-grain breadcrumbs; 1/4 cup loosely packed cilantro leaves; 1 tbsp chopped fresh dill; 1 tbsp chopped fresh chives; 1 lb precooked lump crabmeat; Vegetable-oil cooking spray; 1/4 cup grated Parmesan; 8 sheets phyllo dough, thawed

Servings: persons

2 1/2 tbsp olive oil
1 medium red potato, diced
1/3 cup chopped white onion
1 red bell pepper, diced
1/4 cup chopped fennel bulb
1 3/4 tsp minced garlic
2 cups sliced Swiss chard, stems removed
1 cup baby spinach
4 egg whites
1 whole egg
3/4 cup crumbled feta
1/2 cup lowfat cottage cheese
3 tbsp plain soymilk
1/2 cup whole-grain breadcrumbs
1/4 cup loosely packed cilantro leaves
1 tbsp chopped fresh dill
1 tbsp chopped fresh chives
1 lb precooked lump crabmeat
Vegetable-oil cooking spray
1/4 cup grated Parmesan
8 sheets phyllo dough, thawed

1
["Preheat oven to 350F.", "Heat 2 tbsp oil in a large pan on medium high heat.", "Add potato, onion, pepper and fennel; saute until soft, about 3 minutes.", "Add garlic; saute until golden, about 2 minutes.", "Stir in chard and spinach; cook 2 minutes or until wilted.", "Transfer to a bowl and cool.", "Beat eggs in another bowl.", "Stir eggs, feta, cottage cheese, soymilk, breadcrumbs, cilantro, dil,l and chives into veggie mix.", "Fold in crabmeat.", "Season with salt and pepper.", "Coat a 9"" x 12"" pan with cooking spray; dust with 2 tbsp Parmesan.", "Place 1 phyllo sheet in pan; brush with oil.", "Layer 3 more phyllo sheets in a row; brush each with oil.", "Dust with remaining Parmesan.", "Spoon mix over pastry; top with rest of phyllo; brush each sheet with oil.", "Score the top to mark off 3"" x 6"" pieces.", "Bake 35 minutes or until golden.", "Cool slightly; serve."]

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 1/2 tbsp olive oil, 1 medium red potato, diced, 1/3 cup chopped white onion, 1 red bell pepper, diced, and more.

Yes, Crab Casserole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions