It turns out I'm a woman who enjoys trying new recipes. I'd forgotten her. As a new, wife- cook at 21 I loved trying out new recipes. Well now this transformed woman enjoyed cooking and eating this easy seafood , potato chip topped, gluten free concoction. It's also from "The Gluten Free Gourmet Cooks Comfort Foods." by Bette Hagman. A crunchy top with a creamy filling had me glad I put one serving on the plate and put away the rest. Seconds did cross my stuffed self, but I did resist.
1/2 pound cook shrimp 1 cup mayonnaise
1/2 cooked crab or GF Surimi 1/3 cup diced green pepper
1 & 1/2 cups chopped celery 1 teaspoon Worcestershire
1/2 cup diced onion 1/2 teaspoon salt
3/4 cups crushed potato chips. ( I used 2 small bags Kettle sea salt chips and smashed them in the bag and put over top of casserole)
Preheat oven to 350 degree, Butter a 2- quart casserole.
In a large mixing bowl, gently mix all the ingredients except the potato chips and spoon them into the casserole. top with the chips.
Bake 35-40 minutes or until a knife inserted in the center comes out clean.