1/2 c. + 1 tbsp. butter
2/3 c. flour
2 tsp. salt
2 2/3 c. milk
2 (16 1/2 oz.) cans crab, drained
2 c. celery, chopped
1/2 c. green pepper, chopped
2 tbsp. onions, grated
1/3 c. slivered blanched almonds, toasted
4 hard cooked eggs, chopped
1 c. sharp cheddar cheese, shredded
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 mixture bubbles, stirring constantly. Remove from heat and gradually add milk, stirring until well blended. Return to heat, cook rapidly, stirring until mixture thickens. Cook 1 to 2 minutes longer. Remove and discard bony tissue from crab; separate into pieces.

Mix crab, celery, green pepper, onion, almonds and eggs to sauce. Turn mixture into a shallow 2 quart dish; sprinkle with cheese. Add bread crumbs to remaining butter; toss until coated and spoon into casserole dish.

Heat in a 350 degree oven for 35 minutes. Garnish with slices of hard cooked eggs, if desired. Yield: 8 to 10 servings.