7 oz cooked lump crabmeat - (to 8)
1 Tbs cream
1 package cream cheese - (8 oz)
2 Tbs minced onion
1/2 tsp horseradish
Salt, to taste
Freshly-ground black pepper, to taste
1/4 cup toasted almonds


Allow cream cheese to soften a few minutes at room temperature. Slowly blend in cream. Add onion, horseradish, salt and pepper. Carefully stir in crabmeat.
Spoon mixture into individual baking shells or casseroles. Sprinkle with almonds. Bake in a 375 degree oven for 15 minutes. Serve immediately.
This recipe yields 6 servings; 6.3 carb grams per serving.
Comments: If freshly cooked lump crabmeat is not available to you, canned crabmeat can be substituted, but it's simply not as good. If you must substitute, remember with canned crabmeat, price is the best indicator of quality. Don't scrimp here.