Crab Bake

ok, I made this a couple weeks ago for the first time, but I used too much mayo, and not enough cheese. so here is the updated version I made last night, with more cheese and less mayo, and I think it came out pretty good. One important note for this recipe though is the crab you use. 99% of imitation crab is NOT gluten free. The only imitation crab I have found that is gluten free is the Trans-Ocean- Crab Classic Chunk Style, and ONLY the Chunk style. the chunk style uses potato starch instead of wheat starch, all the other imitation crab in that brand and any other that I’ve found uses wheat starch. however, I have to mention, the crab classic crab does seem a bit sweeter than it should be.
1/2 C. Mayo
16 oz. crab or gluten free imitation crab(read message above about imitation crab)
1/3 C. chopped carrots
1/3 C. chopped celery
1/3 C. chopped onions
4 C.(1 lb) shredded Mexican blend cheese (or you may use colby jack)
1/2 tsp. pepper
1. preheat oven to 350 degrees
2. mix all ingredients in a medium mixing bowl, reserving about 1/2 cup cheese to sprinkle on top.
3. transfer contents to 1 1/2 or 2 quart baking dish(1 1/2 is almost too small)
4. top with reserved cheese
5. bake at 350 for 30 minutes


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