Instructions: Crumble crackers between waxed paper with a rolling pin. Reserve just enough crumbs and cheese to top the casserole.

Melt 4 tablespoons of the butter in a large heavy skillet. Add onion and saute for about 5 minutes or until golden. Slowly add flour, stirring constantly over low heat. When flour is blended, gradually add hot milk (scalded) and blend with a whip. Continue stirring over low heat until the sauce begins to thicken. Add salt, pepper, and sherry, and continue stirring.

Mix crab meat, sauce, and the extra cracker crumbs and cheese. Place in a lightly greased baking dish. Sprinkle reserved cracker crumbs and cheese on the top of the casserole. Dot the top with the remaining 4 tablespoons butter.

Bake uncovered at 350 degrees for about 15 minutes or until the top is golden brown.

Suggested Wine: Beverage suggestions: Pinot Grigio, White Zinfandel

NOTES : Chefs Tip - Au gratin is a classic dish that is loved by all. Use a wonderful sweet sherry, a sharp cheddar cheese, and your favorite crab meat.

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