| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Meats, Eggs | Cajun | Main dish, Shellfish, Cajun | 6 | Servings |
INGREDIENTS
| 1 | Stalk celery, chopped fine | |
| 1 | c | Onion, chopped fine |
| 2 | c | Milk |
| 1 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1 | lb | White or lump crabmeat |
| 1/2 | Stick butter | |
| 1/2 | sm | Bell pepper, chopped fine |
| 1/4 | c | All-purpose flour |
| 2 | Egg yolks, beaten | |
| 1/2 | ts | Red pepper |
| 1/4 | c | Cheddar cheese, grated |
INSTRUCTIONS
Saute vegetables in butter until well done, but not brown. Blend flour well into mixture. Pour in milk gradually and stirring constantly. Add egg yolk, salt, red and black peppers and cook for 5 minutes. Add crabmeat to sauce, blend well and transfer into a lightly greased casserole dish. Sprinkle top with cheese and bake in 375 F. oven for 15 or 20 minutes or until light brown. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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