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Crabmeat Au Gratin Recipe

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This recipe for Crabmeat Au Gratin, by , is from The BENOIT Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rhonda Guidry
Added: Wednesday, March 22, 2006


1 stalk celery, chopped
1 C onion, chopped fine
1/4 lb. oleo or butter
1/2 C all-purpose flour
1 can evaporated milk (13 oz.)
2 egg yolks
1 tsp. salt
1/2 tsp. red pepper
1/4 tsp. black pepper
1 lb. crabmeat
1/2 lb. grated cheddar cheese

Saute' onions and celery in oleo or butter until onions are wilted.
Blend flour in well with this mixture. Pour in the milk gradually,
stirring constantly. Add egg yolks, salt, red and black pepper;
cook for 5 minutes. Put crabmeat in a bowl suitable for mixing
and pour the cooked sauce over the crabmeat. Blend well and
then transfer into a lightly greased casserole and sprinkle with
cheese. Bake at 375 for 10 to 15 mins. or until light brown.

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