Crabmeat AuGratin II
2002-10-01- Course: Appetizers
- Yield : 8 servings
- Servings : 8 servings
- Prep Time : 25m
- Cook Time : 15m
- Ready In : 40m
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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 crabmeat 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.
Ingredients
- 1 stalk celery, chopped
- 1 cup chopped onion
- 1 stick margarine
- 1/2 cup flour
- 1 (13 oz) can evaporated milk
- 2 egg yolks
- 1 tsp red pepper
- 1 tsp salt
- 1 lb crabmeat
- 1/2 lb cheddar cheese, grated
Directions
Step 1
Sauté onions and celery in margarine until wilted. Blend in flour slowly with this mixture, and then pour in milk gradually, stirring constantly. Add egg yolks, salt & pepper. Cook 5 minutes.
Step 2
Add crabmeat to the mixture and pour in a lightly greased casserole dish. Sprinkle cheddar cheese over the top.
Step 3
Bake at 375 degrees for about 10-15 minutes or until lightly brown.
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