6 oz. can lump crabmeat
8 oz. pkg. cream cheese, softened
1 tbsp. onion juice
1/4 tsp. curry
1 tsp. paprika
1/4 c. chopped parsley
2/3 c. chopped pecans

Drain crabmeat; reserve 3 tablespoons liquid. Using foil, separate flaked crabmeat. Combine meat, liquid, cream cheese, onion juice and curry. Spread mixture in ovensafe dish. Sprinkle paprika, parsley and pecans on meat mixture.

Bake at 350°F for 20 minutes. Serve hot with crackers.