INGREDIENTS:
3 Onions
4 T Butter
1/4 c Flour
2 1/4 c Milk
1 large Egg yolk
1/4 lb Fontina cheese shredded
24 oz Crab meat or imitation crab meat
2 medium Tomatoes
2 T Bread crumbs (dried)
2 Celery stalks
1/4 tsp Pepper
2 T Lemon juice
DIRECTIONS:
Preheat oven to 350. Grease 1 1/2 quart casserole. Thinly slice onions and dice celery. In 3 quart saucepan over medium heat melt butter then cook onions and celery until tender stirring occasionally. Stir in flour and pepper, cook 1 minute.
Gradually stir in milk, stirring constantly until mixture boils, thickens & stir in lemon juice. In small bowl, beat egg yolk & add in a 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 inch thick and arrange over top of casserole. Sprinkle with bread crumbs and reserved cheese. Bake uncovered for 20 minutes.
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