Crabmeat Au Gratin - cooking recipe

Ingredients

2 c. milk
1 tsp. powdered chicken base
1/4 tsp. white pepper
1/4 tsp. Worcestershire sauce
4 Tbsp. flour
4 Tbsp. butter or margarine
1 lb. lump crabmeat
2 tsp. fresh lemon juice
2 Tbsp. fresh Parmesan cheese
1 1/2 to 2 c. grated Cheddar cheese

Preparation

In a pan heat milk, chicken base, white pepper and Worcestershire to a simmer.
Do not boil.
In a pan melt butter; stir flour in and cook, stirring 2 minutes until flour is incorporated.
Stir in warm milk and cook, stirring until sauce is thickened.
Place crabmeat in a shallow 1 1/2 or 2-quart buttered casserole and sprinkle first with lemon juice, then with Parmesan cheese.
Cover with white sauce.
Sprinkle grated Cheddar over the top.
Bake in a preheated 350\u00b0 oven for 20 to 25 minutes until heated through and bubbly.
You may substitute crawfish tails for the crabmeat.
Makes 6 servings.