Crab Meat Au'Gratin by Katherine Ross 1 lb. lump crabmeat 1 stick of butter Small onion, chopped finely 1 stalk of celery, chopped finely 1/2 cup flour 2 egg yolks 1 (12 oz) can of evaporated milk Beazell’s Cajun Seasoning to taste Saute’ onion and celery in butter until wilted. Take off heat and stir in flour, egg yolks, evaporated milk and Beazell’s Cajun Seasoning slowly. Put back on the heat and stir continuously until thickened into almost a ball and the butter starts oozing. Take off the heat, stir in the crabmeat. Put mixture into a casserole dish, sprinkle with shredded cheddar. Bake at 375 degrees for 15-20 minutes until cheese is bubbly!

 

 

 

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Crab Meat Au'Gratin by Katherine Ross

1 lb. lump crabmeat
1 stick of butter
Small onion, chopped finely
1 stalk of celery, chopped finely
1/2 cup flour
2 egg yolks
1 (12 oz) can of evaporated milk
Beazell’s Cajun Seasoning to taste

Saute’ onion and celery in butter until wilted. Take off heat and stir in flour, egg yolks, evaporated milk and Beazell’s Cajun Seasoning slowly. Put back on the heat and stir continuously until thickened into almost a ball and the butter starts oozing. Take off the heat, stir in the crabmeat. Put mixture into a casserole dish, sprinkle with shredded cheddar. Bake at 375 degrees for 15-20 minutes until cheese is bubbly!

Jane Daugherty Giddens shared Beazell's Cajun Seasoning's photo.