| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy, Meats | Seafood | 4 | Servings | |
INGREDIENTS
| 1 | Rib celery; finely chopped | |
| 1 | c | Onion; finely chopped |
| 1/4 | lb | Butter or margarine |
| 2 | Egg yolks | |
| 1/2 | c | All-purpose flour |
| 1 | ts | Salt |
| 1 | cn | (13-oz) evaporated milk |
| 1/2 | ts | Red pepper |
| 1/2 | ts | Black pepper |
| 1 | lb | White crabmeat |
| 1/2 | lb | Cheddar cheese; grated |
INSTRUCTIONS
Saut. onions and celery in butter or margarine until onions are wilted. Blend flour in well with this mixture. Pour in the milk gradually, stirring constantly. Add egg yolks, salt, red pepper and black pepper; cook 5 minutes. Put crabmeat in a bowl suitable for mixing and pour the cooked sauce over the crabmeat. Blend well and then transfer into a lightly greased casserole; sprinkle with grated cheese. Bake at 375 degrees for 10 to 15 minutes or until lightly brown. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Hell! I thought it didn’t matter what you believed as long as you were sincere!”