Crabmeat Au Gratin

• 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

1. In a pan heat milk, chicken base, white pepper and Worcestershire to a simmer.
2. Do not boil.
3. In a pan melt butter; stir flour in and cook, stirring 2 minutes until flour is incorporated.
4. Stir in warm milk and cook, stirring until sauce is thickened.
5. Place crabmeat in a shallow 1 1/2 or 2-quart buttered casserole and sprinkle first with lemon juice, then with Parmesan cheese.
6. Cover with white sauce.
7. Sprinkle grated Cheddar over the top.
8. Bake in a preheated 350u0b0 oven for 20 to 25 minutes until heated through and bubbly.
9. You may substitute crawfish tails for the crabmeat.
10. Makes 6 servings.

milk, powdered chicken base, white pepper, worcestershire sauce, flour, butter, lump crabmeat, lemon juice, parmesan cheese, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=361041 (may not work)