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Vegetable Crab Cake Casserole Au Gratin

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  • Cooking time20 min
  • Prep time15 min
  • Servings2
recipe image Vegetable Crab Cake Casserole Au Gratin


  • 2 Tbsp. (30 mL) Becel® Buttery Taste margarine*
  • 1 large zucchini, halved and thinly sliced
  • 1 cup (250 mL) finely chopped red bell pepper
  • 1/2 cup (125 mL) finely chopped onion
  • 6 ounces (180 g) fresh crab meat or 1 6-oz. can crab meat, drained
  • 1 Tbsp. (15 mL) Hellmann's® 1/2 The Fat mayonnaise-type dressing
  • 1 Tbsp. (15 mL) lemon juice
  • 4 whole grain crackers, crushed
  • 1 Tbsp. (15 mL) grated Parmesan cheese

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Preheat oven to 425°F (220 C).
  2. Melt 1 Tbsp. (15 mL) Becel® Buttery Taste margarine in large nonstick skillet over medium-high heat and cook zucchini, red pepper and onion, stirring occasionally, until vegetables are tender, about 5 minutes. Remove from heat. Stir in crab meat, mayonnaise-type dressing and lemon juice. Season, if desired, with ground black pepper, then turn into two 8 oz. (250 mL) shallow casserole dishes.
  3. Combine cracker crumbs with remaining 1 tbsp. (15 mL) margarine in small bowl. Evenly top casseroles with crumb topping, then sprinkle with cheese. Bake until heated through and topping is golden brown, about 15 minutes.
*Becel® Gold in Quebec.

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