Crab keto casserole

A tasty and quick-to-make canned crab casserole with creamy ingredients, rich in the fats needed on a keto diet. The casserole turns out to be quite hearty, so you can cook it for lunch and dinner. Leftover casseroles are stored in the refrigerator for 3-4 days.

Ingredients

• For casserole
• 2 table. spoon. butter for frying
• 1 PC. medium onion, finely chopped
• 150 g celery stalks, finely chopped
• 1.25 cups homemade keto mayonnaise
• 4 things. chicken eggs, lightly beaten
• 450 gr canned crab meat, no liquid
• 350 gr white cheddar cheese, shredded
• 2 tea spoon. paprika powder
• ¼ a glass of dry cayenne pepper
• For serving
• 70100 gr leafy greens
• 2 tea spoon. olive oil

Directions

1. Preheat oven to 180 ° C. Oil a baking dish (a 20 * 30 cm baking dish is used).
2. Fry the finely chopped onion and celery in butter until translucent. Season with salt and pepper to taste.
3. In a separate bowl, combine mayonnaise, eggs, crab meat, seasonings, and ⅔ shredded cheese.
4. Add sautéed onions and celery.
5. Stir to combine the ingredients.
6. Season with salt and pepper to taste.
7. Add this mixture to a baking dish. Sprinkle with the remaining cheese on top and bake for 30 minutes, or until golden brown.
8. Serve with lettuce and olive oil casserole.