| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Meats, Eggs |
|
Seafood, Casseroles |
6 |
Servings |
INGREDIENTS
| 6 |
tb |
Butter or margarine |
| 1/4 |
c |
All-purpose flour |
| 2 |
c |
Milk |
| 1 |
cn |
Crab meat (7 1/2 oz.), drained, flaked & cartilage removed |
| 2 |
|
Hard cooked eggs, chopped |
| 1/2 |
c |
Chopped pimiento |
| 1/2 |
c |
Fine dry break crumbs |
| 1/4 |
c |
Slivered almonds |
INSTRUCTIONS
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 1/8 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Do you want to know the master planner? God!”