Crabmeat Casserole

• 1/4 c. butter
• 1/3 c. water
• 1 (6 oz.) can crabmeat
• 1/2 c. shredded sharp Cheddar cheese
• 1 pimento, chopped, or 1 small jar pimento
• 1/4 c. slivered blanched almonds
• 1/3 c. flour
• 1 c. evaporated milk
• 1 c. chopped celery
• 1 tsp. salt
• 1/4 c. chopped green pepper
• 2 hard-boiled eggs
• buttered bread crumbs

1. Melt butter in saucepan.
2. Blend in flour; mix well.
3. Stir in water and evaporated milk and cook, stirring constantly, until sauce thickens.
4. Drain crabmeat; remove cartilage and flake crabmeat.
5. Add celery, pimento, pepper, hard-boiled eggs, salt and almonds.
6. Pour into buttered casserole.
7. Top with shredded cheese and bread crumbs.
8. Bake at 350u0b0 for 30 minutes.

butter, water, crabmeat, cheddar cheese, pimento, slivered blanched almonds, flour, milk, celery, salt, green pepper, eggs, buttered bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=476282 (may not work)