Crab Cake Casserole

This Crab Cake Casserole is a delightful, low-carb twist on the classic crab cake, baked to golden perfection and packed with flavor. It's a hearty dish that's perfect for a cozy dinner, combining tender lump crab meat with a creamy, cheesy base.

Ingredients

• Lump crab meat - 200 grams
• Almond flour - 50 grams
• Eggs - 2 large
• Cream cheese - 100 grams, softened
• Mayonnaise - 2 tablespoons
• Dijon mustard - 1 tablespoon
• Old Bay seasoning - 1 teaspoon
• Garlic powder - 1/2 teaspoon
• Chopped green onions - 2 tablespoons
• Shredded cheddar cheese - 50 grams
• Salt - to taste
• Black pepper - to taste
• Butter - 1 tablespoon, for greasing

Steps

1. Preheat your oven to 180°C (350°F) and grease a small baking dish with butter.
2. In a mixing bowl, combine the softened cream cheese, mayonnaise, Dijon mustard, and Old Bay seasoning until smooth.
3. Add the eggs and mix well until fully incorporated.
4. Gently fold in the lump crab meat, almond flour, chopped green onions, garlic powder, and half of the shredded cheddar cheese. Season with salt and black pepper to taste.
5. Pour the mixture into the prepared baking dish and spread evenly.
6. Top with the remaining shredded cheddar cheese.
7. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the casserole is set.
8. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 200 mg
• Total Fat: 32 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in protein from lump crab meat, supporting muscle health.
• Low in carbohydrates, making it suitable for low-carb diets.

Tags