Categories: Seafood, Casseroles 
      Yield: 6 servings 
  
      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 ea Hard cooked eggs, chopped 
    1/2 c  Chopped pimiento 
    1/2 c  Fine dry break crumbs 
    1/4 c  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 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.