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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This dish is great served with a tossed green salad and crusty bread. Recipe Source: American Profile Ingredients:
1/3 cup unsalted butter |
1 large onion, finely chopped |
1 medium celery, finely chopped |
1/2 cup all-purpose flour |
2 (12 ounce) cans low-fat evaporated milk |
2 egg yolks |
3/4 teaspoon salt |
1/2 teaspoon cayenne pepper |
1/4 teaspoon black pepper |
1 lb fresh crabmeat, picked over for shells and cartilage |
1 cup shredded cheddar cheese |
Directions:
1. Preheat oven to 375°F Grease a 12 x 8-inch baking dish.
2. Melt butter in a large skillet over medium heat. Add onion and celery; cook until onions are translucent, about 6 minutes, stirring frequently.
3. Add flour and stir until well blended. Cook 2 minutes, stirring constantly. Gradually add milk, stirring constantly. Add a ladle of milk mixture to beaten egg yolks; stir well. Pour egg mixture into milk mixture in pan. Add salt, cayenne and black pepper; cook, stirring, until thickened, about 5 minutes.
4. Place crabmeat in a medium bowl. Add sauce and mix gently but thoroughly to blend. Spoon into prepared pan. Sprinkle with Cheddar.
5. Bake, uncovered, 25 minutes, or until cheese melts and begins to lightly brown.
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