Crabmeat au Gratin
From: firstname.lastname@example.org (Karl Zerangue)Date: 18 Aug 1993 08:54:33 -0700
+ Adapted from a recipe taken from an Opelousas, Louisiana's+ local newspaper food supplement from about 10-15 years back1 stalk celery (chopped)1 onion (chopped)1/4 lb. margarine1/2 cup flour1 can evaporated milk (13oz)2 egg yolks (broken and stirred)1 tsp. salt1/2 tsp. cayenne pepper1 lb. crabmeat1/2 cup grated cheeseSaute onion and celery in margarine until tender. Add flour,slowly add evaporated milk. Cook until thickened. Add salt,pepper, and egg yolks. Stir well. Add crabmeat, stir. Pourinto casserole dish, top with cheese and bake at 325 degreesfor 25 minutes.Serves 4-6 moderately hungry adults.Note: One pound of shrimp may also be added if desired. Sautepealed shrimp with onions and celery until shrimp is nearlydone. (Baking later will complete cooking of the shrimp.)All other directions remain unchanged.
Crabmeat au Gratinhttp://www.cs.cmu.edu/~mjw/recipes/seafood/crab/crabmeat-au-gratin.html [12/17/1999 11:53:32 AM]