3 green onions
4 tbsp. (1/2 stick) butter
1/4 c. flour
2 1/4 c. milk
1 lg. egg yolk
1/4 lb. fontina cheese, shredded
2 (12 oz.) pkg. salad-style imitation crabmeat
2 med. size plum tomatoes
2 tbsp. dried bread crumbs
2 lg. celery stalks
1/4 tsp. pepper
2 tbsp. lemon juice

ABOUT 45 MINUTES BEFORE SERVING:

Preheat oven to 350 degrees. Grease 1 1/2 quart casserole. Thinly slice onions, dice celery.

In 3-quart saucepan over medium heat, in hot butter. Cook green onions and celery until tender, stirring occasionally. Stir in flour and pepper; cook 1 minute. Gradually stir in milk; cook, stirring constantly, until mixture boils and thickens. Stir in lemon juice.

In small bowl, with a fork, beat egg yolk. Into egg yolk, beat 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; spoon mixture into casserole.

Slice tomatoes 1/4 inch thick; arrange over top of casserole. Sprinkle with bread crumbs and reserved cheese. Bake uncovered 20 minutes or until cheese browns slightly and mixture is hot and bubbly.

Makes 6 main-meal servings.

I vary the recipe by omitting the crabmeat and adding chicken, or turkey, or ham, etc. Also to add some pazzazz, try adding sliced water chestnuts, also a little sherry.