1/2 c. plus 1 tsp. butter
2/3 c. flour
2 tsp. salt
2 2/3 c. milk
2 (6 1/2 oz.) can crab, drained
4 c. celery, chopped
1/2 c. green pepper, chopped
2 tbsp. minced onion
1/3 c. toasted, slivered almonds or cashews
4 hard-cooked eggs, chopped
1 c. shredded cheddar
2 1/2 c. bread cubes

Heat 1/2 cup butter in saucepan. Add a mixture of flour and salt and blend well. Heat until it bubbles constantly. Remove from heat. Add milk, gradually until well blended. Return to heat. Cook rapidly until mixture thickens. Cook 1 or 2 minutes longer.

Clean crab and shred. Mix crab, celery, pepper, onion, almonds and eggs into sauce. Turn mixture into a 2 quart casserole. Sprinkle with cheddar. Add bread cubes to remaining butter; toss until coated and spoon over casserole. Heat at 350 degrees for 35 minutes. Garnish with sliced hard-cooked eggs, if desired.