Recipe: Crabmeat au Gratin

CRABMEAT AU GRATIN

"The late Davey Allison was a true NASCAR star who apparently had an appetite for seafood. This recipe was one of Davey's favorites. His wife, Liz, claims he would have eaten this delicious meal every night if she'd fixed it for him. It's a rich blend of crabmeat and cheese, and became a tradition for the Allison family after Davey won a race."

1 cup finely chopped onion
4 celery stalks, chopped
1/4 pound (1 stick) butter
1/4 cup flour
1 (13 ounce) can evaporated milk
2 large egg yolks
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
1 teaspoon salt
1/2-3/4 cup milk
1 pound white crab meat
1 cup cooked white rice
1/2 pound Colby Cheese, shredded

Preheat oven to 375 degrees F. Grease a (13x9x2-inch) casserole dish.

In a large saucepan, cook the onion and celery in the butter until soft, about 5 minutes.

Blend in the flour and gradually pour in the milk. Add the egg yolks, Worcestershire sauce and seasonings, and cook over medium heat until thick, about 5 minutes.

Add enough additional milk to create a sauce of medium consistency. Stir in crabmeat and rice. Pour the mixture into prepared casserole dish. Sprinkle the cheese.

Bake until hot and bubbly, or about 20 minutes.

Serves 4-6
Source: Race Day Grub: Recipes From the NASCAR Family by Angela Skinner