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Butter 'n Love RecipesRecipes

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Meats, Poultry & Seafoodprinted page 47

CRABMEAT AU GRATIN

Marie Moore

Serves 6.

Ingredients

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

Method

  1. 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.
  2. 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. Sprinkle with grated Cheddar cheese. Bake at 375° for 10 to 15 minutes or until light brown. Serves 6.
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