Steamboat Warehouse
Crabmeat Au Gratin
Prepared by: Chef Jason Huguet

Ingredients

2 ribs of Celery
1 cup of Onions
˝ lb. real Butter (unsalted)
4 Egg Yolks
1 cup White Flour (sifted)
2 lbs. Lump Crabmeat
2 cans Evaporated Milk
1 teaspoons Salt
1 teaspoons Red Pepper
˝ cup Pimentos

Mince the celery and the onions in a food processor but do not puree.  Melt the butter and sauté celery and onion for about 5 minutes.  Beat the egg yolks and mix until all is incorporated.  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 Au Gratin 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.