Crabmeat Casserole

• 1 can Empress lump crabmeat, drained
• 1 pkg. Van de Kamp's imitation crabmeat
• 1 1/2 Tbsp. margarine for sauce
• 1 Tbsp. margarine for saute
• 2 Tbsp. olive oil
• 1 Tbsp. flour
• 1/2 c. heavy cream
• 1/2 c. milk
• 1 large onion, sliced
• pepper
• paprika
• sweet basil
• marjoram
• tarragon
• parsley
• 4 small tomatoes from can of tomatoes, cut up
• 1/2 tsp. garlic powder
• 1 1/2 Tbsp. grated cheese of your choice
• 2 oz. extra sharp Cheddar cheese, diced
• 1/4 c. bread crumbs

1. Make smooth cream sauce with 1 1/2 tablespoons melted margarine, flour, heavy cream and milk.
2. Season with pepper and paprika to taste.
3. Add grated and sharp cheese.
4. Saute onion in margarine and olive oil until soft.
5. Add sweet basil, marjoram, tarragon and parsley to taste.
6. Add cut up canned tomatoes.
7. Stir both types of crabmeat into cream sauce.
8. Add sauteed onion, tomatoes and seasonings.
9. Top with bread crumbs.
10. (I sprinkle paprika and pepper into bread crumbs.)
11. Bake uncovered in casserole for 25 minutes at 325u0b0.
12. This is easy to do ahead and bake later.
13. It will serve 4 people.

lump crabmeat, crabmeat, margarine, margarine, olive oil, flour, heavy cream, milk, onion, pepper, paprika, sweet basil, marjoram, tarragon, parsley, tomatoes, garlic powder, grated cheese, extra sharp, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=561375 (may not work)