1/2 c. butter
2/3 c. flour
2 tsp. salt
2 2/3 c. milk
2 (6 1/2 oz.) cans crabmeat, drained
4 c. chopped celery
1/2 c. chopped green pepper
2 tbsp. grated onion
2 pimentos, chopped
1/3 c. slivered almonds, toasted
4 hard cooked eggs
1 c. shredded sharp Cheddar cheese
1 tbsp. butter
2 1/2 c. (3 slices) bread cubes (double to cover entire surface)

To prepare: 40 minutes.

Heat butter in saucepan. Add a mixture of the flour and salt, blend well until mixture bubbles, stirring constantly. Remove from heat and add milk gradually, stirring until blended. Return to heat and cook rapidly, stirring constantly until mixture thickens. Cook 1-2 minutes longer.

Clean crabmeat and separate into pieces. Mix crabmeat, celery, green pepper, onion, pimentos, almonds, hard cooked eggs into sauce. Turn mixture into a shallow 2 quart casserole. Sprinkle with shredded cheese.