Yield: 6 servings
Measure | Ingredient |
---|---|
6 tablespoons | Butter or margarine |
¼ cup | All-purpose flour |
2 cups | Milk |
1 can | Crab meat (7 1/2 oz.), drained, flaked & cartilage removed |
2 eaches | Hard cooked eggs, chopped |
½ cup | Chopped pimiento |
½ cup | Fine dry break crumbs |
¼ cup | Slivered almonds |
In skillet, melt 4 tbs. butter; blend in flour. Add milk all at once; cook and stir until thickened and bubbly. Stir in crab meat, chopped eggs, pimiento. 1 tsp. salt, and ⅛ tsp. pepper. Spoon mixture into 6 individual casserole dishes or baking shells.
Melt remaining 2 tbs. butter, toss with bread crumbs to combine.
Sprinkle crumbs atop crab mixture. Top with slivered almonds.
Bake uncovered, at 350, for 20 to 25 minutes.