Hot Crab Bake
Yield
6 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
butter
or margarine |
|
| ¼ | cup |
all-purpose flour
|
|
| 2 | cups |
milk
|
|
| 1 | can |
crab meat
|
*
|
| 2 | large |
eggs
hard-cooked, chopped |
|
| ½ | cup |
pimentos
chopped |
|
| ½ | cup |
bread crumbs
fine, dry |
|
| ¼ | cup |
almonds
slivered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
butter
or margarine |
|
| 59 | ml |
all-purpose flour
|
|
| 473 | ml |
milk
|
|
| 1 | can |
crab meat
|
*
|
| 2 | large |
eggs
hard-cooked, chopped |
|
| 118 | ml |
pimentos
chopped |
|
| 118 | ml |
bread crumbs
fine, dry |
|
| 59 | ml |
almonds
slivered |
*
|
Directions
In skillet, melt 4 tablespoons butter; blend in flour. Add milk all at once, cook and stir until thickened and bubbly.
Stir in crab meat, chopped eggs, pimiento.
1 teaspoon salt, and ⅛ teaspoon pepper. Spoon mixture into 6 individual casserole dishes 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 350℉ (180℃)., for 20 to 25 minutes.
