From Better Homes and Gardens.

8 servings

Ingredients

½ pound butter

1 ½ cups celery, chopped

1 cup onion, chopped

1 cup fresh mushrooms, chopped

1 teaspoon dried thyme, crushed

salt and pepper, to taste

1 cup wild rice, cooked

3 shallots, chopped

2 cloves garlic, minced

½ cup flour

4 cups light cream

2 egg yolks, beaten

1 cup parmesan cheese, grated

1 ½ pounds crabmeat

Method

1. In a large skillet cook celery, onions, mushrooms, thyme, salt and pepper in

1/4 cup of the butter until tender. Stir together vegetable mixture and cooked

rice. Place in a 13×9 baking dish; set aside.

2. In a large saucepan cook shallots and garlic in remaining butter until tender.

Stir in flour; add cream. Cook and stir until mixture is thickened and bubbly.

Stir about 1 cup of cream mixture into egg yolks; return to saucepan. Cook and stir

until mixture comes to boiling. Remove from heat; stir in half the cheese.

3. Place crabmeat on rice mixture. Pour sauce over crab. Sprinkle with remaining

cheese. Bake in a 425 degree oven 13-15 minutes or until cheese is lightly

browned and sauce bubbles.