Hot Crab Bake

Sadly there is no picture for this treat. It’s another fabulous idea from the 1973 BHG All Time Favorite Casserole Recipes. Need an idea for the Super Bowl?

6 tablespoons butter

1/4 cup all-purpose flour

2 cups milk

1  7 1/2 oz. can crab meat, drained, flaked and cartilage removed (oh boy)

2 hard-cooked eggs, chopped

1/2 cup chopped pimiento

1/2 cup fine dry bread crumbs

1/4 cup silvered almonds

In skillet, melt 4 tablespoons of the butter, blend in flour. Add milk all at once; cook and stir till thickened and bubbly. Stir in crab meat, chopped eggs, pimiento, 1 tsp. salt, and 1/8 tsp. pepper. Spoon mixture into 6 individual casseroles or baking shells. Melt remaining 2 tablespoons butter; toss with bread crumbs to combine. Sprinkle crumbs atop crab mixture. Top with slivered almonds. Bake, uncovered, at 350F for 20 to 25 minutes. Makes 6 servings.

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