1 lb. crabmeat (preferably fresh)
3 (8 oz.) pkg. cream cheese
1 tbsp. horseradish
1 tsp. Worcestershire sauce
1/2 c. green onions, finely chopped

Heat and serve with chunks of Italian or Sourdough bread for dipping. Keep warm in chafing dish or fondue pot. Can be thinned with milk if needed. Keeps well. Pour leftover over omelets.