1/4 c. slivered almonds
2 lg. baked potatoes
1 tbsp. corn oil
1/4 c. sliced green onions
1 tsp. dry mustard
1 tsp. grated lemon rind
1/2 c. shredded Swiss cheese
Pinch of ground mace
1/8 tsp. freshly ground black pepper
1/2 c. (or more) milk
1 (5 1/2 oz.) can crabmeat, drained & flaked
Chopped parsley for garnish
Pimiento (opt.)

Toast almonds in 350 degree oven until golden brown; set aside. Cut thin slice from top of each potato. Remove pulp, being careful not to tear shells. Place pulp in mixing bowl; mash, cover and set aside. Heat oil in a skillet over moderate heat. Add onions; cook until soft. Mix together mustard, lemon rind, cheese, mace and pepper; set aside. Heat milk; thoroughly mix with mashed potatoes. Add potato and cheese mixtures to onions in skillet; place over low heat and stir lightly until cheese is melted and mixture is thoroughly heated. Carefully add crab and almonds, stirring lightly. Heap into warm potato shells and garnish with parsley, pimiento or both. May fill shells and refrigerate for later warming in oven. With a green salad and bread or rolls, makes a meal.