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Caribbean Crab Casserole

8 oz. Crab Meat
1 1/4 cups low fat milk
1 tsp. garlic salt
1 tsp. thyme
1 1/2 cups cooked rice
1 cup chopped celery
1/2 cup shredded coconut
8 eggs
1 Tbsp. lime juice
1 tsp. curry powder
1/4 tsp. ground red pepper


In large bowl beat together eggs, milk, lime juice, garlic salt, curry, thyme and red pepper, blending well. Stir in cooked rice, celery, Crab Meat and coconut. Pour in greased 1 1/2 quart casserole. Bake at 350 degrees F in oven for 50 to 60 minutes, or until knife inserted in center comes out clean.





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