Recipe by Lorraine of AZ
This recipe. from the Evans Farm Inn in McLean, Virginia, is very versatile. You can use it, hot, for hors d'oeuvres (spread on rye rounds and toast in oven), filling for pastry shells, or serve over steamed rice. Cold, use it as a sandwich filling, cracker spread, or as a filling for tomato shells. "Crab Anything" freezes well.
- 1 (8 ounce) box cream cheese, softened with a bit of milk
- 1 medium onion, chopped
- 1 tablespoon horseradish
- 3 -4 ounces crabmeat (can use more)
- diced almonds