The Crabbiest of Spreads

• 1 (3 ounce) package cream cheese, softened
• 12 cup mayonnaise
• 2 scallions, finely chopped (white and tender green parts)
• 2 teaspoons prepared horseradish
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Old Bay Seasoning
• 1 -2 teaspoon dry white wine or 1 -2 teaspoon dry vermouth
• 1 lb lump crabmeat, picked over for shells and cartilage
• 14 cup chopped fresh Italian parsley
• 12 cup slivered almonds, toasted

1. In a bowl, beat the cream cheese, mayonnaise, scallions, horseradish, Worcestershire, Old Bay, and wine together until mixture is smooth.
2. Gradually fold in the crabmeat, being careful not to break up the lumps too much, but incorporating it into the cream cheese mixture.
3. If the mixture is stiff, add a little extra wine or some milk.
4. Cover and refrigerate for at least 2 hours and up to 24 hours.
5. Garnish with parsley and the almonds; serve.

cream cheese, mayonnaise, scallions, horseradish, worcestershire sauce, bay seasoning, white wine, lump crabmeat, fresh italian parsley, slivered almonds

Taken from www.food.com/recipe/the-crabbiest-of-spreads-342702 (may not work)