1 lb. lump crabmeat
1/4 c. unsalted butter
1 med. onion, chopped
1 lg. celery stalk, chopped
1 sm. green bell pepper, chopped
2 med. garlic cloves, minced
4 green onions, chopped
1/4 c. all-purpose flour
2 c. milk
1/4 c. dry bread crumbs
1 tsp. salt
1/4 tsp. red (cayenne) pepper
1/4 tsp. freshly ground black pepper
2 egg yolks, well beaten
3/4 c. shredded cheddar cheese (3 oz.)

Preheat oven to 375 degrees. Lightly grease a 13 x 9 inch baking dish or 4 to 6 individual au gratin dishes. With your fingertips, carefully pick through crabmeat; remove and discard any bits of shell or cartilage. Do not break up lumps of meat. Set aside.

In a heavy 12-inch skillet over medium heat, melt butter. Add onion, celery, bell pepper, garlic and green onions. Saute until onions are wilted and transparent, about 5 minutes. Stir in flour. Cook, stirring, 3 to 4 minutes. Slowly stir in milk.

Cook, stirring constantly, until thickened, 5 minutes. Stir in bread crumbs, salt, cayenne and black pepper until moist. Stir in egg yolks; cook 5 minutes, stirring. Remove pan from heat; gently fold in crabmeat; do not break up lumps. Spoon mixture into greased baking dish or au gratin dishes. Sprinkle cheese over top. Bake in preheated oven until cheese is light golden brown and bubbly, 15 to 20 minutes. Serve hot. Makes 4 to 6 servings.