1 (8 oz.) cream cheese
1 tbsp. milk
1/2 tsp. horseradish
1/4 tsp. salt
Dash of pepper
1 1/2 c. (7 1/2 oz.) crabmeat, drained
1/3 c. slivered almonds
2 tbsp. chopped onion
Miniature cream puffs

Combine softened cream cheese, milk, horseradish, salt and pepper. Mix until well blended. Add crabmeat, nuts and onions. Mix well. Cut tops from Cream Puffs; fill puffs with mixture. Replace tops. Bake at 375 degrees for 10 minutes.

MINIATURE CREAM PUFFS:

1/2 c. water
1/4 c. butter
1/2 c. flour
Dash of salt
2 eggs

Bring water and butter to a boil. Add flour and salt; stir vigorously over low heat until mixture forms a ball. Remove from heat. Add eggs, one at a time, beating well after each addition. Drop rounded teaspoon of batter unto ungreased cookie sheet. Bake at 400 degrees for 30 to 35 minutes. Remove immediately from cookie sheet.