- 8 ounces cream cheese, softened
- 6 ounces crabmeat
- 2 tbsp finely chopped onion
- 1 tbsp milk
- 1 tbsp horseradish
- 1/4 cup slivered almonds, toasted
- 1 13″ x 3″ French bread load, sliced thin
- Chopped parsley (optional)
Preheat oven to 375 degrees.
Combine cream cheese, crabmeat, onions, milk, and horseradish in a medium bowl. Mix until well blended. Stir in almonds. Spoon into a 9″ pie plate. Arrange 10 bread slices around outer edge of cream cheese mixture. Place remaining bread on an ungreased cookie sheet. Place pie plate and cookie sheet in the oven and bake for 15 minutes. Remove from oven.
Top with parsley if desired. Serve with toasted bread.
6 servings