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1 pkg. (6 oz.) frozen crabmeat
or 1 can (6 1/2 or 7 1/2
oz.) crabmeat
pkg. (10 oz.) frozen broccoli
spears or fresh broccoli
2 Tbsp. margarine or butter
2 Tbsp. flour
1/2 Tbsp. salt
1 c. half-and-half or milk
1/4 c. thinly sliced green
1 Tbsp. coarsely chopped
2 Tbsp. slivered almonds

Thaw crabmeat if frozen; drain well. Remove any remain-
ing shell or cartilage. Thaw broccoli and cut stems into
bite-size pieces, keeping flowerets separate. Melt margarine or
butter in small pan; stir in flour and salt. Stir in half- 
and-half or milk; cook over moderate heat until thickened,
stirring constantly. Fold in crabmeat, onion and pimento.
Arrange broccoli flowerets around edge of a shallow baking dish
or heatproof platter, 10 x 6 x 2-inches. Fill center with
remaining broccoli pieces and spoon sauce over broccoli in
center of casserole. Sprinkle nuts over top. Bake in moderate
375 degrees oven 20 minutes or until hot and bubbly. Makes 4 serv-
ings. To serve 6 to 8, double recipe and increase baking time
to 25 to 30 minutes or until hot and bubbly.

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