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Crabmeat AuGratin IIAppetizers & Beverages
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Submitted by Brenda Richard
Kaplan, LA
on Tuesday, October 01, 2002
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| Makes: | 8 servings |
| Prep Time: | 25 minutes |
| Cook Time: | 15 minutes |
| Ready In: | 40 minutes |
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Everyone loves to eat a crab and find it filled with lots of succulent meat. A crab that has a dense amount of crab-meat is considered "full". When going crabbing, for the fullest crabs go when the moon is in the cycle from a half moon waxing through the full moon and to the half moon waning. Generally in the other half of the cycle the crabs are not nearly as full. |
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| Ingredients |
| 1 stalk chopped celery |
1 cup onions, chopped |
| 1 stick margarine |
1/2 cup flour |
| 1 can evaporated milk (13 oz) |
2 egg yolks |
| 1 tsp red pepper |
1 tsp salt |
| 1 pound crabmeat |
1/2 pound cheddar cheese, grated |
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| | | Directions | Saute onions and celery in margarine until wilted. Blend in flour with this mixture, pour in milk gradually, stirring constantly. Add egg yolks, salt & pepper. Cook 5 minutes.
Add crabmeat to the mixture and pour in a lightly greased casserole. Sprinkle with cheddar cheese. Bake at 375 degrees for about 10-15 minutes or until lightly brown. |
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