Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Elizabeth J. Taliaferro
Recipe by Cooking Light April 1995

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Recipe Summary

Yield:
3 1/2 cups (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 7 ingredients in a bowl; stir well with a wire whisk. Stir in cheddar cheese and crabmeat.

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  • Spoon the crabmeat mixture into a 1 1/2-quart casserole coated with cooking spray, and sprinkle with paprika. Bake at 325° for 30 minutes or until thoroughly heated. Serve warm with plain crackers.

Nutrition Facts

92 calories; calories from fat 41%; fat 4.2g; saturated fat 2.2g; mono fat 1.3g; poly fat 0.3g; protein 10.3g; carbohydrates 2.5g; cholesterol 45mg; iron 0.3mg; sodium 223mg; calcium 92mg.
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