Hot Crab dip
Ingredients:
1-8oz cream cheese, softened
1/4 cup grated Parmesan cheese
4 medium green onions, thinly sliced(1/4 cup)
1/4 cup mayonnaise
1/4 dry white wine or apple juice
2 tsp sugar
1 tsp ground mustard
1 clove garlic, finely chopped
1 can (6 oz) crabmeat, drained, cartilage removed
1/3 cup sliced almonds, toasted
Directions: Heat oven to 375F. Mix all the ingredients except the crabmeat, almonds and crackers until well blended. Stir in crabmeat. Spread crabmeat mixture in ungreased pie plate, 9x1 1/4 inches or shallow 1 quart casserole. Sprinkle with almonds. Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.
Hints: you can make this up to 4 hours ahead. Cover and refrigerate. Bake.
To toast the nuts: bake uncovered on a pie plate or cookie sheet in 350F oven for about 10 minutes,
stirring occasionally until golden brown.