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Crabmeat au Gratin
Crabmeat au Gratin
From: zeranguek@agcs.com (Karl Zerangue)
Date: 18 Aug 1993 08:54:33 -0700
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Adapted from a recipe taken from an Opelousas, Louisiana's
local newspaper food supplement from about 10-15 years back
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stalk celery (chopped)
onion (chopped)
/4 lb. margarine
/2 cup flour
can evaporated milk (13oz)
egg yolks (broken and stirred)
tsp. salt
/2 tsp. cayenne pepper
lb. crabmeat
/2 cup grated cheese
Saute 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. Pour
into casserole dish, top with cheese and bake at 325 degrees
for 25 minutes.
Serves 4-6 moderately hungry adults.
Note: One pound of shrimp may also be added if desired. Saute
pealed shrimp with onions and celery until shrimp is nearly
done. (Baking later will complete cooking of the shrimp.)
All other directions remain unchanged.
mara
http://www.cs.cmu.edu/~mjw/recipes/seafood/crab/crabmeat-au-gratin.html [12/17/1999 11:53:32 AM]
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