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Crab-meat Au Gratin Recipe

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This recipe for Crab-meat Au Gratin, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Manwiller
Added: Monday, May 25, 2009


1 lb lump crab-meat
1/4 cup unsalted butter
1 medium onion, chopped
1 large celery stalk, chopped
1 small green bell pepper, chopped
2 medium garlic cloves, minced
4 green onions, chopped
1/4 cup flour
2 cups milk
1/4 cup dry bread crumbs
1 tsp salt
1/4 tsp red cayenne pepper
1/4 tsp freshly ground black pepper
2 egg yolks
3/4 cup shredded Cheddar cheese

Preheat oven to 375F. Lightly grease a 13" X 9" baking dish. With your fingertips, carefully pick through crab-meat, discarding any cartilage or shells. Do not break up the meat. Set aside.
In a heavy 12" skillet over medium heat, melt butter. Add onion, celery, bell pepper, garlic and green onions. Saute until onions are wilted and transparent, about 5 minutes. Stir in the flour; cook stirring, for 3-4 minutes. Slowly stir in the milk. Cook stirring constantly until thickened, about 5 minutes. Stir in the bread crumbs, salt, cayenne and black pepper. Stir in egg yolks; cook 5 minutes, stirring. Remove the skillet from the heat; gently fold in the crab-meat. Do not break up the lumps. Spoon the mixture into the prepared baking dish. Sprinkle with cheese and bake in the oven until cheese is light golden brown and bubbly, 15 to 20 minutes. Serve hot. Makes 4-6 servings.




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