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Hot crab bake
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| Artist: |
_ |
| Categories: |
Casseroles, Exotic, Seafood |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 6
| tbsp | Butter or margarine | | 1/4
| cup | All-purpose flour | | 2
| cup | Milk | | 1
| can | Crab meat (7 ?oz.) | | | -drained, flaked & | | | -cartilage removed | | 2
| each | Hard cooked eggs, chopped | | 1/2
| cup | Chopped pimiento | | 1/2
| cup | Fine dry break crumbs | | 1/4
| cup | Slivered almonds |
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Procedures:
| 1 | In skillet, melt 4 tbs. | | 2 | Butter; blend in flour. | | 3 | Add milk all at once; cook and stir until thickened and bubbly. | | 4 | Stir in crab meat, chopped eggs, pimiento. | | 5 | 1 tsp. salt, and 1/8 tsp. pepper. | | 6 | Spoon mixture into 6 individual casserole dishes or baking shells. | | 7 | Melt remaining 2 tbs. | | 8 | Butter, toss with bread crumbs to combine. | | 9 | Sprinkle crumbs atop crab mixture. | | 10 | Top with slivered almonds. | | 11 | Bake uncovered, at 350, for 20 to 25 minutes. |
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