Almond Crab Mornay

I got this recipe many years ago, on the back of a real estate flyer I got in the mail. Very tasty, especially with the toasted almonds. This should serve 6-8, but my DH with a skinny body and high metabolism brings our servings down to 4. I use imitation crab meat with this.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 1  cup  slivered almonds, toasted
• 1  lb small mushroom, halved
• 1⁄2 cup butter
• 1  garlic clove, minced
• 1⁄3 cup flour
• 2  cups half-and-half
• 1  teaspoon Dijon mustard
•  cayenne pepper
• 1 1⁄2 cups swiss cheese, shredded
• 1⁄3 cup parmesan cheese, grated
• 1 -1 1⁄2 lb  crabmeat
• 2  cups  fresh breadcrumbs
• 1⁄2 teaspoon dill weed

Directions

1. Saute mushrooms in 1/4 cup butter and the garlic just until tender. Stir in flour.
2. Blend in half and half, mustard and cayenne pepper.
3. Bring to boil, stirring constantly, cooking until thickened, about 2 minutes.
4. Sprinkle in 1/2 cup Swiss cheese, and all of the Parmesan cheese.
5. Heat until cheeses melt, stirring constantly.
6. Remove from heat.
7. Fold in crab and 1/2 cup almonds.
8. Spoon into baking dish.
9. Melt remaining 1/4 cup butter.
10. Combine butter with bread crumbs, remaining Swiss cheese, remaining almonds, and dill weed.
11. Sprinkle over crab mixture.
12. Bake at 350 degrees, 20-25 minutes, or until bubbly.
13. Enjoy!