1 (8 oz.) pkg. cream cheese
1 tbsp. milk
Liquid from horseradish (optional)
1/4 tsp. salt, pepper
1/4 tsp. Worcestershire sauce
2 tbsp. finely chopped onion
2 tbsp. horseradish (maybe less to taste)
Pimento (optional)
1 pkg. Wakefield or frozen crabmeat or 7 1/2 oz. can crabmeat

Soften cream cheese with milk and horseradish liquid, if necessary. Blend well and pile into a dish. Sprinkle the top with shredded Swiss cheese and Parmesan. Bake at 375 degrees for 20 minutes. Serve with crackers. (Triscuits are good.)