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Crab and Egg Salad Spread Recipe

Crab and Egg Salad Spread

Crab and cooked Egg Beaters with a dill mayonnaise dressing, served on sliced French bread

Prep Time
Total Time
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  • PAM® Original No-Stick Cooking Spray
  • 1 cup Egg Beaters® Original (1 cup = 8 oz)
  • 1/4 cup light mayonnaise
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon seafood seasoning blend (such as Old Bay)
  • 1 pkg (6 oz each) lump crab meat, drained
  • 2 green onions, thinly sliced
  • 1 loaf (8 oz each) French bread , cut into 16 slices, toasted

Nutrition Information

Total Fat
Serving Size: 8 servings (2 topped bread slices each)
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  1. Spray a 2-cup glass measuring cup with cooking spray. Add Egg Beaters; cover. Microwave on HIGH 1 minute; stir with a fork. Microwave an additional 45 seconds or until center is set.
  2. Place cooked Egg Beaters in medium bowl; toss with a fork until broken into bite-size pieces. Let stand 15 minutes, or until cool.
  3. Combine mayonnaise, lemon juice, dill and seafood seasoning in small bowl; mix until blended. Add to Egg Beaters; mix lightly. Stir in crab and onions.
  4. Spread crab mixture evenly on bread slices. Serve immediately.
Nutrition Information close
Amount per Serving
Calories 139  
  % Daily Value*
Total fat 3 g 5%
Saturated fat 1 g 3%
Cholesterol 19 MG 6%
Sodium 337 MG 14%
Carbohydrate 17 g 6%
Dietary fiber 1 g 3%
Sugars 1 g
Protein 10 g
Vitamin A   6%
Vitamin C   3%
Calcium   3%
Iron   9%
* Percent Daily Values are based on a 2,000 calorie diet.
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