1/3 cup Delizia Butter Extra Virgin Olive Oil
1 large onion, finely chopped
1 medium stalk celery, finely chopped
1/2 cup all-purpose flour
2 (12 oz.) cans low fat evaporated milk
2 egg yolks, beaten
3/4 tsp salt
1/2 tsp cayenne pepper
1/4 tsp black pepper
1 lb. fresh crabmeat (canned is ok, but get ‘white’)
1 cup shredded cheddar cheese
1/4 cup chopped green or red pepper (optional)
Preheat oven to 375 degrees. Grease an 11 x 7 inch baking dish.
Add onion and celery to Butter Extra Virgin Olive Oil and cook until translucent, about 6 minutes, stirring frequently. Add flour and stir until well blended. Cook two minutes, stirring constantly. Add a ladle of milk to beaten egg yolks, stir well. Pour egg mixture into pan. Add salt, cayenne, and black pepper, cook, stirring until thickened, about 5 minutes. Place crabmeat in medium bowl. Add sauce and mix gently but thoroughly to blend. Spoon into prepared pan and sprinkle with cheese.
Bake uncovered 25 minutes or until cheese is melted and begins to brown lightly.
Spread on crackers or rye bread as a dip.
Makes 4-6 servings