1 pound crabmeat, picked for shells
1 cup raw rice, cooked
5 eggs
1/2 cup chopped celery
1/4 cup chopped onion
1 1/2 cups mayonnaise
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups total grated Cheddar, Monterey Jack, or Swiss cheese

Preheat oven to 350°F. Mix all ingredients except 2 cups cheese together. Consistency should be like tuna salad; add more mayonnaise if too dry. Put in large casserole dish, top with remaining 2 cups cheese, and bake for 30 minutes or until bubbly.

Serves 6.