Warm Crab & Almond Spread

 

2 small packages (about 3 oz. each) cream cheese, diced

1.5 T. milk

1 green onion, thinly sliced

1 tsp. prepared horseradish

Pinch of ground white pepper

6 oz. cooked crabmeat, drained and flaked

1/4 C. slivered almonds

Salt

Chopped parsley

 

In a greased 2- or 4-cup electric slow cooker, combine cream cheese and milk. Cover and heat until cheese is melted (30 to 45 minutes). Stir in onion, horseradish, and white pepper. Mix in crab, cover, and heat for 30 to 45 more minutes. Meanwhile, toast almonds in a small nonstick frying pan over medium heat until golden brown (5 to 8 minutes), stirring occasionally. Pour out of pan and set aside. To serve, season crab mixture to taste with salt; sprinkle with almonds and parsley. Makes about 2 C. (6 to 8 servings).