1 stalk celery, chopped fine
1 c. onion, chopped fine
1/2 lb. butter
1/2 c. flour
1 lg. can evaporated milk
2 egg yolks
1 tsp. salt
1/2 tsp. red pepper
1/4 tsp. black pepper
1 lb. fresh crabmeat or 3 cans
1/2 lb. cheddar cheese, grated
2 cloves garlic, pressed

Saute onions, celery, and garlic in butter until all are wilted. Blend flour in well with mixture. Pour milk gradually stirring constantly. Add egg yolks, salt, red and black pepper. Cook for 5 minutes.

Put crabmeat in a bowl for mixing and pour the cooked sauce over the crabmeat. Blend well and transfer into a lightly greased casserole or six individual casseroles--sprinkle with grated cheese. Bake at 375 degrees for 10-15 minutes or until lightly browned.