Crabmeat Au Gratin I

• 1 stick unsalted butter
• 1 finely chopped white onion
• ½ cup finely chopped celery
• 2 cloves garlic, pressed and minced
• ½ cup finely chopped red bell pepper
• ½ cup all-purpose flour
• 1 13-ounce can evaporated milk
• ¼ cup heavy whipping cream
• 3 large eggs, well beaten
• 1 tsp salt
• 1 tsp Tabasco sauce
• ½ tsp white pepper
• ½ tsp black pepper
• 1 pound crabmeat, jumbo all-lump
• ½ cup Swiss cheese, grated
• 2 TBS pimento, diced
• 2 TBS chopped fresh parsley
• ¼ cup sliced green onion tops
• 1 cup grated American cheese
• Butter to grease baking dishes
• 1 ½ cups grated sharp cheddar cheese

1. In a large heavy saucepan over moderate heat, add butter to melt; sauté onion, celery, garlic, and bell pepper until vegetables have wilted, about 5 minutes
2. Blend in flour until liquid is absorbed; cook for 3 minutes, stirring constantly; remove from heat, add evaporated milk and blend in well
3. In a small mixing bowl, combine whipping cream and next 3 ingredients until well blended;
4. Return flour/milk mixture to the heat and reduce temperature to low
5. Slowly add a little of the flour mixture to the egg mixture and blend it together; repeat process until you’ve added 1 cup of flour to the egg mix
6. Pour egg mix into skillet and stir well until blended and smooth
7. Add white pepper and black pepper and cook over low heat for 5 minutes
8. Carefully add crabmeat and next 5 ingredients; blend gently to avoid tearing lumps of crabmeat
9. Pour crab mixture into 6 lightly greased individual au gratin dishes or a shallow 2-quart casserole
10. Cover with grated cheddar cheese and bake at 375° for 15 minutes until top of casserole is golden brown

Serves 6