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½ cup (1 stick) butter

1 large onion, finely chopped

1 medium celery stalk, finely chopped

½ cup all-purpose flour

3 cups heavy cream or two 12-ounce cans evaporated milk

2 egg yolks

1 teaspoon salt

½ teaspoon cayenne pepper

¼ teaspoon black pepper

1 pound fresh crabmeat, picked over for shells and cartilage

2 cups shredded Cheddar

1. Preheat the oven to 375°F. Grease a 12 × 8-inch baking dish.

2. Melt the butter in a large skillet over medium heat. Add the onion and celery and cook until the onion is translucent, about 6 minutes, stirring frequently.

3. Add the flour and stir until well blended. Gradually add the cream, stirring constantly. Stir in the egg yolks, salt, cayenne, and black pepper and cook for 5 minutes, or until thickened.

4. Place the crabmeat in a medium bowl. Add the sauce and mix gently but thoroughly to blend. Spoon into the prepared pan. Sprinkle with the Cheddar.

5. Bake, uncovered, for 25 minutes, or until the cheese melts and begins to lightly brown.

Seafood Gumbo

Jaime Welch, Tilghman, Maryland

Serves 15 to 20

“I have prepared this Seafood Gumbo for a neighborhood Mardi Gras party.”

1 large onion, chopped

1 large green bell pepper, chopped

6 green onions, chopped (white and green parts)

3 garlic cloves, minced

2 tablespoons minced parsley

¾ cup vegetable oil

¾ cup all-purpose flour

One 28-ounce can diced tomatoes, undrained

1 pound kielbasa, cut into ½-inch chunks, then chunks quartered

1 pound frozen cut okra, thawed

2 tablespoons Creole seasoning, such as Tony Chachère’s Original Creole Seasoning, or to taste

2 quarts beef broth or 2 quarts water and 3 tablespoons beef bouillon granules

1 pound raw medium shrimp, peeled and deveined

1 pound fresh crabmeat, picked over for shells and cartilage

1 pint shucked oysters, undrained

Hot pepper sauce

Cooked rice

1. Combine the onion, bell pepper, green onions, garlic, and parsley in a large bowl; mix well.

2. Heat the oil in a stockpot over medium heat. To prepare a roux, gradually add the flour and cook until medium brown, 15 to 20 minutes, stirring constantly. Use a flat spatula to scrape the bottom of the pot for even cooking. If the mixture begins to brown too quickly, reduce the heat to medium-low.

3. Add the onion mixture and cook over medium heat until the mixture begins to lightly brown, 4 to 5 minutes, stirring constantly. Stir in the tomatoes, kielbasa, okra, Creole seasoning, and beef broth. Increase the heat to high and bring to a boil, stirring frequently. Reduce the heat, and simmer, uncovered, for 1 hour, stirring occasionally.

4. Increase the heat to medium-high, add the shrimp, crabmeat, oysters with their liquor, and 1½ cups water. Cook until the shrimp just turn pink and the oysters curl at the edges. Turn off the heat.

5. Add additional Creole seasoning, if desired. Serve with the hot pepper sauce over the hot cooked rice.

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TIPS FROM OUR TEST KITCHEN: This dish is even better if refrigerated overnight before serving. Cool the gumbo before storing in the refrigerator. It freezes well. If you can’t find the Creole seasoning locally, it is available from Tony Chachère’s Web site, www.tonychachere.com.

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Creamy Shrimp with Pasta

Vina Lewis, Fortuna, California

Serves 4 to 5

“I fixed this for my son and his new girlfriend, who were visiting from college. This is my lower fat version of Shrimp Fettuccine Alfredo. I added a salad, and all were happy.”

8 ounces uncooked linguine or fettuccine

3 tablespoons butter

1 tablespoon olive oil

1 pound raw medium shrimp, peeled and deveined

8 garlic cloves, minced

1 cup light or regular sour cream

4 ounces Parmesan or Romano, grated, plus more for serving

½ to ¾ cup French’s Original French Fried Onions, optional

1. Cook the pasta according to the package directions. Drain.

2. Heat the butter and olive oil in a large skillet over medium heat. When the butter is melted, add the shrimp and cook until opaque in the center, about