8 oz. cream cheese, softened
1 tbsp. milk
1 6 oz. crabmeat, drained
2 tbsp. finely chopped onion
1/2 tsp. horseradish
1/4 tsp. salt
dash pepper

Blend cream cheese, milk, add remaining ingredients and blend. Put in casserole. Sprinkle with 1/3 c. sliced almonds.

Bake at 375°F for 15 minutes. Best served with warm miniature rye bread.