CREAMY  CRABMEAT  CASSEROLE

 3 green onions
 4 tbsp. (1/2 stick) butter or oleo
 1/4 c. flour
 2 1/4 c. milk
 1 lg. egg yolk
 1/4 lb. fontina cheese, shredded
 2 (12 oz.) pkg. salad-style imitation crabmeat
 2 med. size plum tomatoes
 2 tbsp. dried bread crumbs
 2 lg. celery stalks
 1/4 tsp. pepper
 2 tbsp. lemon juice 

 ABOUT 45 MINUTES BEFORE SERVING: Preheat oven to 350 degrees.  Grease 1 1/2 quart casserole. Thinly slice onions, dice celery.   In 3-quart saucepan over medium heat, in hot butter or oleo.  Cook green onions and celery until tender, stirring occasionally.  Stir in flour and pepper; cook 1 minute.  Gradually stir in milk; cook, stirring constantly, until mixture boils and thickens.  Stir in lemon juice.  In small bowl, with a fork, beat egg yolk.  Into egg yolk, beat small amount of hot sauce.  Slowly pour egg mixture back into sauce, stirring rapidly to prevent lumping.  Reserve 1/4 cup cheese for topping.  Stir remaining cheese into sauce until cheese melts and mixture is smooth.   Stir in crabmeat; spoon mixture into casserole.  Slice tomatoes 1/4 inch thick; arrange over top of casserole.  Sprinkle with bread crumbs and reserved cheese.  Bake uncovered 20 minutes or until cheese browns slightly and mixture is hot and bubbly.  Makes 6 main-meal servings.