Crab Casserole


  • 1/4 cup butter
  • 1/4 cup flour
  • 1/4 cup water
  • 1 cup evaporated milk
  • 1 cup chopped green pepper
  • 2 hard boiled eggs, chopped
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  • 1/4 cup blanched almonds, slivered
  • 1 lb. frozen or canned crabmeat
  • 1 jar pimento, chopped
  • 1 tsp. salt
  • 1/2 cup chopped celery
  • buttered bread crumbs
  • 1/2 cup grated cheese


Melt butter in saucepan and blend in flour. Stir in water and milk. Cook, stirring until thick. Add remaining ingredients except crumbs and cheese. Pour into buttered 1 1/2 qt. casserole and top with crumbs and cheese. Bake at 350 degrees F for 30-45 minutes, uncovered.

By Robin from Washington, IA


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