New England Creamy Crabmeat Casserole
From chefmeow 15 years ago
- 30 minutes to make
- Serves 30
NEW ENGLAND CREAMY CRABMEAT CASSEROLE This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Wasters Estate in Van, Texas in 1992.
Ingredients
- 3 green onions shopping list
- 4 tablespoon butter shopping list
- 1/4 cup flour shopping list
- 2-1/4 cup milk shopping list
- 1 large egg yolk shopping list
- 1/4 pound Fontina cheese shredded shopping list
- 24 ounces salad style imitation crabmeat shopping list
- 2 medium plum tomatoes shopping list
- 2 tablespoon dried bread crumbs shopping list
- 2 large celery stalks shopping list
- 1/4 teaspoon pepper shopping list
- 2 tablespoon lemon juice shopping list
How to make it
- Preheat oven to 350 then grease a medium casserole dish.
- Thinly slice onions and dice celery.
- In saucepan over medium heat melt butter then cook green onions and celery until tender.
- Stir occasionally then stir in flour and pepper then cook 1 minute.
- Stir in milk and cook stirring constantly until mixture boils and thickens then stir in lemon juice.
- In small bowl with a fork beat egg yolk then beat in small amount of hot sauce.
- Slowly pour egg mixture back into sauce stirring rapidly to prevent lumping.
- Reserve 1/4 cup cheese for topping.
- Stir remaining cheese into sauce until cheese melts and mixture is smooth.
- Stir in crabmeat then spoon mixture into casserole.
- Slice tomatoes 1/4" thick and arrange over top of casserole.
- Sprinkle with bread crumbs and reserved cheese then bake uncovered for 20 minutes.
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Reviewed by 6 people-
very nice cat thank you
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minitindel
in THE HEART OF THE WINE COUNTRY loved it
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oh yum!
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Sounds yummy, thanks for sharing!
juels
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