Recipe by Karen R.
Recipe from a friend. She also adds a little Worcestershire to the cheese mixture.
- 6 ounces crabmeat, canned
- 8 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- 1⁄2 teaspoon lemon juice (to taste)
- 1⁄4 onion, chopped
- 1⁄2 cup fresh parsley, chopped
- 2 ounces slivered almonds, toasted