Preheat the oven to 375 degrees. Melt the butter in a large nonstick skillet and add the onion and celery. Sauté until the vegetables are tender. Remove from the heat and stir in the flour. Mix the milk and the evaporated milk in a bowl and stir in the egg yolks. Stir the milk mixture into the onion mixture and mix in the salt, red pepper, and black pepper.
Cook over medium heat for 5 minutes or until thickened and of a sauce consistency, stirring constantly. Combine the sauce and crabmeat in a bowl and mix gently. Spoon the crabmeat mixture into a greased 9” x 13” baking dish and sprinkle with the cheese. Bake for 10 to 15 minutes or until the cheese melts and the top is lightly brown. Great as an entrée too.
From Table of Content, reprinted with permission from Junior League of Birmingham, Inc. Table of Contents can be purchased here.