4 (8 oz.) pkgs. cream cheese, softened
1 lb. crabmeat (pick to remove all shell)
4 tsp. prepared horseradish
1 tsp. salt
1/2 tsp. pepper
6 tbsp. onion, finely minced (can use dry minced, reduce to 4 tbsp.)
Approximately 1/2 pt. light cream (can use half & half)

Combine all in heavy saucepan, cook over low heat until hot through and cheese well mixed (approximately 40 to 45 minutes), stir often. Serve hot with crackers or toast. Can be made ahead and frozen but will need additional horseradish when heating and enough milk to thin to good consistency.