Crab Imperial with Red Pepper

Ingredients

• 1 slices baguette toasted for serving
• 2 large egg yolks 
• 2 tablespoons flour all-purpose
• 40 servings hot sauce such as crystal or tabasco
• 2 tablespoons juice of lemon fresh
• 1  lemon zest finely grated
• 1 pound lump crab meat picked over
• 1.5 cups milk 
• 1 tablespoon olive oil extra-virgin
• 1 small onion diced finely
• 40 servings pepper freshly ground
• 0.5  bell pepper red cut into 1/4-inch dice
• 40 servings salt 
• 1 stick butter unsalted melted plus more for greasing

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• baking pan
• broiler

Directions

1. In a saucepan, melt 2 tablespoons of the butter over moderate heat. Stir in the flour to make a paste. Gradually whisk in the milk until smooth and simmer, whisking, until the sauce thickens. Reduce the heat to low and cook, whisking, until no floury taste remains, about 7 minutes. Season the bchamel with salt and pepper. Cover and remove from the heat.
2. In a skillet, heat the oil.
3. Add the onion and cook over moderate heat until translucent.
4. Add the bell pepper and cook until softened, 5 minutes. Season with salt and pepper.
5. In a stainless steel bowl, whisk the egg yolks with the lemon juice. Set the bowl over (not in) a saucepan of simmering water and whisk constantly until thickened, 2 minutes; remove from the heat and slowly whisk in the 6 tablespoons of melted butter until a smooth sauce forms. Fold in the bchamel and lemon zest. Season with salt, pepper and hot sauce.
6. Preheat the broiler. Set one rack 6 inches from the heat and another rack 10 inches from the heat. Butter a 9-by-9-inch ceramic baking dish. In a bowl, combine the crabmeat, onion and bell pepper. Gently fold in the sauce.
7. Scrape into the prepared baking dish. Broil on the upper rack for 3 minutes, until browned.
8. Transfer the baking dish to the lower rack and broil for 4 minutes longer, until hot throughout.
9. Serve with baguette toasts.