Crab Custard Casserole

• 2 tablespoons reduced fat margarine, melted
• 1 1/2 cups egg substitute
• 1/2 cup skim milk
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/4 teaspoon dried dill
• 6 egg whites
• 2 (6 ounce) cans crabmeat, drained
• 1 (8 ounce) package low-fat cream cheese, cut into small cubes
• paprika

1. Spray the bottom of an 8-inch square pan with non-stick cooking spray.
2. Spread melted margarine in the bottom of pan and set aside.
3. Combine egg substitute and next 4 ingredients.
4. Beat egg whites until soft peaks form and fold into egg mixture.
5. Stir in crabmeat and cream cheese cubes.
6. Pour mixture into prepared pan.
7. Cover and chill overnight.
8. Next morning preheat oven to 350 degrees; uncover casserole and sprinkle with paprika.
9. Bake for 40 to 45 minutes or until center is set.
10. The preparation time does not include the refrigeration time.

margarine, egg substitute, milk, salt, white pepper, dill, egg whites, crabmeat, cream cheese, paprika

Taken from www.food.com/recipe/crab-custard-casserole-93567 (may not work)