Crabmeat Au Gratin

Cheri Clotiaux Stringer (originally from The Recipe Hall of Fame Cookbook II)
Yield: 4-6 servings

This was originally designed as an entrée, but can also be prepared as a dip! (Nov 2010)

1 cup chopped onion

1/2 cup finely chopped celery

1 stick butter

1/2 cup flour

1 (14oz) can evaporated milk

2 egg yolks

1 tsp salt

1/4 tsp red pepper

1 lb lump crabmeat

1 cup Cheddar cheese, shredded 

Sauté onion and celery in butter until soft. Add flour to this mixture. Add milk gradually, stirring constantly. Add egg yolks, salt and red pepper. Cook for 10 minutes. 

Put crabmeat in a bowl and pour sauce over the crabmeat. Blend well and place in a light greased casserole and sprinkle with shredded cheese. Bake at 375˚F until browned, approximately 15 minutes.