1 stalk celery (1/3 c. chopped fine)
1/2 sm. bell pepper, chopped fine
1/2 stick butter
2 c. whole milk
1 tsp. salt
1/2 tsp. red pepper
1 lb. white or lump crabmeat
1 c. onions, chopped fine
2 cloves garlic, chopped fine
1/4 c. all-purpose flour
2 egg yolks, well beaten
1/4 tsp. black pepper
1/4 c. grated cheddar cheese

Saute vegetables in butter until well done but not brown. Blend flour well into mixture. Pour in milk gradually, stirring constantly.

Add well-beaten egg yolks, salt, red pepper, black pepper, and cook 5 minutes. Pour crabmeat into sauce; blend well and transfer into a lightly greased casserole dish. Sprinkle top with grated cheddar cheese. Bake at 375 degrees for 15-20 minutes until light brown. Serves 4-6.