4 T. butter
3 green onions slice
2 celery stalks large
pepper to taste
1/4 c. flour
21/4 c. milk
2 T. lemon juice
1 egg yolk large
little cayenne pepper or hot sauce to taste
1/4 lb. fontina cheese shredded
24 ozs. salad style imitation crabmeat
2 roma or plum tomatoes medium
Panko bread crumbs (enough to cover top
Parsley chopped for garnish
Preheat oven 350 F.
Grease 11/2 quart casserole.
Thinly slice onions - dice celery.
Use 3 quart saucepan over medium heat melt butter t- cook green onions n celery until tender stirring occasionally.
Stir in flour - pepper - cook 1 minute.
Gradually stir in milk and cook stirring constantly until mixture boils an thickens - stir in lemon juice.
Small bowl with a fork beat egg yolk - beat in little cayenne or 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 n mixture is smooth.
Stir in crabmeat then spoon mixture into casserole.
Slice tomatoes 1/4 inch thick - arrange over top of casserole.
Sprinkle with bread crumbs n reserved cheese.
Bake uncovered 20 minutes.
Remove n garnish
Notes~ replace with shrimp -if u choose or mix n match
