Spicy Crab Dip

1 cup crab meat (picked over)
1 half lb package cream cheese, softened
1 onion, finely chopped
3 T dry sherry
2 T milk
2 T horseradish, drained
2 Ts mayonnaise
2 t hot sauce (Louisiana hot sauce, Baumer Foods Crystal or McIlhenny Tabasco)
½ t dry mustard
¼ cup sliced almonds, toasted
Salt or Zatarain's Creole Seasoning or Tony Chachere's Original Creole Seasoning to taste

Preheat oven to 375°F. Combine all ingredients except almonds in a bowl and mix well. Spoon into a shallow baking dish. Bake 10 to 15 minutes. Top with toasted almonds and serve with sour dough bread slices or crackers.

Makes 1 pint.

Enjoy!