Title: Crab and cream cheese hors d'oeuvre
 Categories: Appetizers, Fish, Londontowne
      Yield: 1 servings
 
      8 oz Pkg Cream Cheese, softened
      1 T  Milk
    1/2 t  Horseradish
      1 x  Salt
      8 oz Backfin crabmeat
      2 T  Chopped onion
      2 oz Slivered almonds
      1 x  Pepper
 
  Blend together all ingredients except almonds and put in shallow
  baking dish (salt/pepper to taste). Sprinkle almonds over top and
  bake at 350 degrees until slightly browned on top. Serve hot on
  crackers. Makes 2 cups.
  
  Mrs. Thomas H. Morton