1 (16 oz.) pkg. cream cheese
1 can crabmeat (or 1 1/2 c. cooked fresh crabmeat)
2 tbsp. milk
2 tbsp. onion, minced
Salt and pepper
Slivered almonds

Combine cream cheese and milk, beating well until fluffy. Add rest of ingredients, except almonds. (If canned crab is used, rinse the oil from the crabmeat.) Put in casserole. Sprinkle with almonds. Bake at 350 degrees for 15 minutes. Yield: 2 to 3 cups. Great with chips or fresh raw vegetables.