Ingredients
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1/3 cup unsalted butter
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1 large onion, finely chopped
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1 medium celery, finely chopped
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1/2 cup all-purpose flour
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2 (12 ounce) cans low-fat evaporated milk
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2 egg yolks
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3/4 teaspoon salt
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1/2 teaspoon cayenne pepper
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1/4 teaspoon black pepper
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1 lb fresh crabmeat, picked over for shells and cartilage
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1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375°F Grease a 12 x 8-inch baking dish.
- Melt butter in a large skillet over medium heat. Add onion and celery; cook until onions are translucent, about 6 minutes, stirring frequently.
- Add flour and stir until well blended. Cook 2 minutes, stirring constantly. Gradually add milk, stirring constantly. Add a ladle of milk mixture to beaten egg yolks; stir well. Pour egg mixture into milk mixture in pan. Add salt, cayenne and black pepper; cook, stirring, until thickened, about 5 minutes.
- Place crabmeat in a medium bowl. Add sauce and mix gently but thoroughly to blend. Spoon into prepared pan. Sprinkle with Cheddar.
- Bake, uncovered, 25 minutes, or until cheese melts and begins to lightly brown.