In skillet, melt 4 tablespoons butter; blend in flour.
Add milk all at once; cook and stir until thickened and bubbly.
Stir in crab meat, chopped eggs, pimiento. 1 teaspoon salt, and 1/8 teaspoon pepper; spoon mixture into 6 individual casserole dishes or baking shells.
Melt remaining 2 tablespoons butter, toss with bread crumbs to combine; sprinkle crumbs atop crab mixture.
Top with slivered almonds; bake uncovered, at 350, for 20 to 25 minutes.
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