Baked Vegetable and Crabmeat Casserole

• servings: 10 servings
• active time: 5 minutes
• total time: 50 minutes

Ingredients

8 large eggs (beaten)

1 cup almond milk

1 green pepper (chopped)

1 red pepper

1 small eggplant (chopped in cubes, I used a white one)

1 pound crab meat (chopped)

1 cup shredded Cheddar cheese

4 ounces swiss cheese (chopped)

1 teaspoon Old Bay seasoning

1/2 teaspoon pepper

Directions

Salt eggplant if desired (see note). In medium bowl, combine all ingredients.

Pour into a greased 13 x 9 inch baking dish.

Bake at 350 degrees F for 40-45 minutes or until a knife inserted near the center comes out clean.

Let stand 10-15 minutes before cutting.

Nutrition

• Serving Size: 147 g
• Calories: 206 kcal
• Total Fat: 11 g
• Saturated Fat: 6 g
• Cholesterol: 190 mg
• Sodium: 562 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 20 g