Texas Crab Casserole
|White sauce||2 Cup (32 tbs), medium hot|
|Grated sharp cheddar cheese||1 Cup (16 tbs)|
|Egg yolks||2 , beaten|
|Fresh crabmeat/Canned crabmeat||2 Cup (32 tbs)|
|Toasted buttered bread crumbs||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Soft butter/Margarine||2 Tablespoon|
Mix hot White Sauce and cheese in 1 1/2 quart casserole; cook in Radarange oven 1/2 minute until cheese is completely melted, stirring after 15 seconds.
Add some cheese sauce to beaten egg yolks, blend until smooth.
Repeat until there is about 1 cup blended sauce and egg yolk mixture.
Return to casserole; mix thoroughly.
Stir in crabmeat.
Sprinkle with mixed crumbs and grated Parmesan cheese, dot with butter.
Cook in oven 8 to 9 minutes until heated through.
Turn casserole a quarter turn at 2 minute intervals.