Recipe(tried): Crabmeat Au Gratin for Jenny

Hi Jenny:-) This recipe is not from Court of Two Sisters but is from Don's Seafood Restaurant in Baton Rouge, LA. I have had this recipe for many years so I don't know if Don's even exists anymore. I would suggest that you use equal amounts of crab and lobster meat if you want lobster in this dish. Enjoy! This is good:-)

Crabmeat Au Gratin

1 stalk celery, finely chopped
1 c. onion, finely chopped
1/4 lb. butter or margarine
1/2 c. all-purpose flour
1 can evaporated milk (not condensed)
2 egg yolks
1 tsp. salt
1/2 tsp. red pepper (cayenne)
1/4 tsp. black pepper
1 lb. white crabmeat (or 2 cans crabmeat), carefully picked over to remove any cartilege and shell
1/2 lb. grated cheddar cheese

Saute onions and celery in butter until onions are limp. Remove from heat and blend flour, well. with the onion, celery and butter. Return to heat and cook 1 or 2 minutes to remove floury taste. Pour in the milk gradually, stirring constantly. Add egg yolks, salt, red and black pepper. Cook for 5 minutes. Put crabmeat in a bowl and pour the cooked sauce over the crabmeat. Blend well and transfer into a lightly greased casserole and sprinkle with grated cheddar cheese. Bake at 375 degrees F for 10 to 15 minutes or until light brown. Serves 4.