Crabmeat Casserole - cooking recipe

Ingredients

1 can Empress lump crabmeat, drained
1 pkg. Van de Kamp's imitation crabmeat
1 1/2 Tbsp. margarine for sauce
1 Tbsp. margarine for saute
2 Tbsp. olive oil
1 Tbsp. flour
1/2 c. heavy cream
1/2 c. milk
1 large onion, sliced
pepper
paprika
sweet basil
marjoram
tarragon
parsley
4 small tomatoes from can of tomatoes, cut up
1/2 tsp. garlic powder
1 1/2 Tbsp. grated cheese of your choice
2 oz. extra sharp Cheddar cheese, diced
1/4 c. bread crumbs

Preparation

Make smooth cream sauce with 1 1/2 tablespoons melted margarine, flour, heavy cream and milk.
Season with pepper and paprika to taste.
Add grated and sharp cheese.
Saute onion in margarine and olive oil until soft.
Add sweet basil, marjoram, tarragon and parsley to taste.
Add cut up canned tomatoes.
Stir both types of crabmeat into cream sauce.
Add sauteed onion, tomatoes and seasonings.
Top with bread crumbs.
(I sprinkle paprika and pepper into bread crumbs.)
Bake uncovered in casserole for 25 minutes at 325\u00b0.
This is easy to do ahead and bake later.
It will serve 4 people.