<<Disclaimer: Verify this information before applying it to your situation.>>

A word to the wise:

>From Bette Hagman's cookbook, "More from the GF Gourmet", she writes on
hidden glutens.

Imitation Seafood: Although imitation seafood is started with a
gluten-free base of sirimi, a starch binder - cornstarch, potato starch,
WHEAT starch or WHEAT flour - is added to create the shape and look of
lobster, crab or scallops. Be sure to read the label before purchasing
imitation seafood. There are many GF imitation seafoods on the market.
Call your nearest seafood dealer and ask him to name by brand those that
are sold in your area. They are different from east to west and in
Canada.

Even more dangerous to those intolerant of wheat is the tendency in
restaurants to MIX imitation with real seafood in salads and other
dishes. Always ask if any imitation seafood has been used before ordering
a crab, lobster or scallop dish in a restaurant or deli.

NOTE: The only crab meat listed as GF is from the Tri-County Celiac-Sprue
Support Group (as of July 1996) which states Crown-Prince Crabmeat, Fancy
White (canned) is GF. Please check ingredients to see if this has changed
since then.
Cindy in NJ