Crabmeat au Gratin

White Sauce:
1/2 c. butter
2/3 c. flour (mix in 2 t. of salt - may add a bit more)
2 2/3 c. milk

2- 61/2 oz. cans crabmeat, drained
4 c. chopped celery
1/2 c. chopped green pepper
2 sm. Jars of chopped pimento
2 T. grated onion
1/3 c. slivered almonds, toasted
4 hard-cooked eggs, chopped
1 c. shredded cheddar cheese
1 T. butter (melted)
2 1/2 cups bread cubes.

Preheat oven to 350°

Heat butter in saucepan.  Add flour and salt, blend well.  Bring to boil, stirring constantly.  Add milk, making a very thick white sauce (do not dilute).

Mix crab meat, celery, green pepper, pimento, onions, almonds and eggs into sauce.  Put in 2 qt. casserole dish.  Sprinkle cheddar cheese on top.  Toss hard cubes in melted butter and place on top of cheese.