Crab and Egg Salad Spread

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

  • 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
  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.
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Nutrition Information
Calories: 139 View complete nutrition information
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