From Chef Jason Huguet of Steamboat Warehouse Restaurant
Serves 4
3 c. crabmeat
2 stalks of Celery
1 c. Onion
1/2 lb. real Butter (unsalted)
4 Egg Yolks
1 c. White Flour (sifted)
2 cans Evaporated Milk
1 t. Salt
1 t. Red Pepper
2 c. shredded cheddar cheese
1/2 c. Pimentos
Mince the celery and onions in a food processor but do not purée. Melt the butter and sauté celery and onion for about 5 minutes. Beat the egg yolks and mix with evaporated milk until all is incorporated. Add flour to celery and onion. Allow the mixture to cook for about a minute while stirring. Next add the milk and egg mixture. Make sure the flame is on low. The sauce should thicken in a few minutes. Add the crabmeat, salt, pepper and pimentos and gently fold in.
Place the mixture in separate casserole dishes and top with shredded cheddar cheese. Place in a 450 degree oven until golden brown, usually 10 to 15 minutes.

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