Crab Casserole (Chinese Buffet) - cooking recipe

Ingredients

3 cups lump crabmeat, imitation is what I use
8 ounces cheddar cheese, shredded
2 tablespoons onions, finely chopped
1/2 cup celery, finely chopped
4 tablespoons butter
3 tablespoons flour
3/4 teaspoon salt
2 cups half-and-half
1 egg, beaten
2 tablespoons parsley, finely chopped
1 1/2 cups fine breadcrumbs

Preparation

Heat 4 tablespoons butter in saucepan.
Add onion and celery; saute until veggies are tender.
Blend in flour and salt.
Add half and half slowly.
Cook, stirring constantly, until mixture comes to a boil and thickens nicely.
Remove from heat.
Gradually add a small amount of sauce to the beaten egg. Stir rapidly as you add it.
Return egg mixture to sauce and mix well.
Add crab meat, bread crumbs and parsley and toss gently.
Put all into a lightly buttered (I use the spray) lasagna pan (or you can use individual size casseroles).
Sprinkle cheese over crab mixture.
Bake in 350-degree oven for 20 - 25 minutes or until bubbly and cheese is lightly browned.