Baked Crab Salad
|Milk||2 Cup (32 tbs)|
|White pepper||1⁄4 Teaspoon|
|Flaked crab meat||1 Cup (16 tbs)|
|Toasted shredded almonds||1⁄2 Cup (8 tbs)|
|Hard cooked eggs||4|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
Melt 4 tablespoons butter; blend in flour.
Add milk gradually, stirring constantly; cook until thickened.
Add pimento, seasonings, crab meat, almonds and eggs; mix well.
Pour into individual casseroles.
Melt remaining butter; mix with bread crumbs and Worcestershire sauce.
Sprinkle over top of casseroles.
Bake at 375 degrees for 30 minutes or until brown.