Crabmeat Au Gratin

1/2 lbs chopped onions
2 ribs chopped celery
1/2 lb butter
4 tablespoons flour
1 large and 1 small can Carnation milk
2 egg yolks
2 lb fresh white crabmeat
10 ounces mild Cheddar cheese, grated

Sauté onions and celery in butter until soft.
Add flour and blend.
Add milk and blend.
Remove from heat.
Add egg yolks, crabmeat, salt and pepper to taste, and cheese.
Put in casserole dish with some grated cheese on top.
Bake at 350° until bubbly. Serves 6-8

Jackiets from Louisiana

http://www.nancyskitchen.com