Serve this rich and delicious crabmeat dish with a crisp green salad, crusty bread and a glass of your favorite white wine.
Yield: 8 servings
1/3 cup unsalted butter
1 large yellow onion, finely chopped
1 medium stalk of celery, finely chopped
½ cup all-purpose flour
2 (12 ounce cans evaporated milk
2 egg yolks
¾ teaspoon salt
½ teaspoon cayenne pepper
¼ teaspoon freshly ground pepper
1 lb fresh crabmeat, picked over for shells and cartilage
1 cup shredded Cheddar cheese
Preheat oven to 375 degrees F. Grease an 11×17 inch baking dish. Melt the butter in a large skillet over medium heat. Add onion and celery and sauté until soft and translucent, about 6 minutes, stirring frequently.
Add flour and stir until well-blended. Cook 2 minutes, stirring constantly. Gradually add the milk, stirring constantly. Add a ladle of milk to the beaten egg yolk mixture, stir well. Pour egg mixture into the milk mixture in the pan. Add salt, cayenne pepper and black pepper; cook stirring until thickened, about 5 minutes.
Place crabmeat in a medium bowl. Add sauce and mix gently, but thoroughly to blend. Spoon the mixture into prepared pan and sprinkle with cheese. Bake uncovered for approximately 25 minutes, until cheese melts and starts to begin to lightly brown. Remove from oven and serve immediately.
Source: Lillie Duhon – Port Neches, Texas