Preparation:
1. Melt butter in saucepan with onion and celery; cook until vegetables are golden.
2. Add crabmeat, mushrooms, pimiento and seasonings; stir in milk and cream and cook slowly 15 minutes.
3. Add beaten egg yolks, a small amount at a time; cook 10 minutes longer, stirring.
4. Spoon hot mixture into four to six buttered ramekins or shells; sprinkle with lemon juice and cover with buttered bread crumbs.
5. Bake in preheated 450F oven a few minutes to brown crumbs. |
