Screaming Crab Melts on Pumpernickel

• 8 ounces cream cheese
• 2 tablespoons heavy cream or milk
• 1 pound lump crabmeat
• 2 tablespoons freshly chopped chives
• 1 tablespoon prepared horseradish
• Salt and freshly ground black pepper
• 4 teaspoons Dijon mustard, divided
• 4 to 8 slices pumpernickel bread, cut into 4-inch rounds (making 8 rounds total)
• 1 cup baby spinach leaves
• 2 tablespoons grated Parmesan
• Pitted black olives, cut crosswise into rings
• Pimento pieces and strips

1. Preheat oven to 400 degrees F.
2. In a large bowl, whisk together cream cheese and heavy cream until smooth.
3. Fold in crab, chives and horseradish.
4. Season, to taste, with salt and black pepper.
5. Transfer mixture to a small baking dish and bake 10 minutes, until hot and bubbly.
6. Preheat broiler.
7. Spread 1/2 teaspoon mustard on 1 side of each pumpernickel round.
8. Top with spinach leaves and crab mixture.
9. Sprinkle Parmesan over top.
10. Broil 2 minutes, until top is golden brown.
11. Place 2 olive rings on the top of each crab melt and fill the center with a piece of pimento, making "eyes".
12. Use another strip of pimento to make a circle for a "screaming mouth".

cream cheese, heavy cream, lump crabmeat, chives, horseradish, salt, dijon mustard, bread, baby spinach leaves, parmesan, black olives

Taken from www.foodnetwork.com/recipes/robin-miller/screaming-crab-melts-on-pumpernickel-recipe.html (may not work)