|Crabmeat||6 Ounce (canned)|
|Almonds||1⁄4 Cup (4 tbs), chopped|
|Olive oil||1⁄4 Cup (4 tbs)|
|Parsley||2 Tablespoon, minced (fresh)|
|Dry white wine||2 Tablespoon|
Remove fiber and shell bits from crabmeat.
Reserve a few larger pieces of crab to garnish the paste.
Saute almonds in 2 tablespoons oil until light brown.
Drain and let cool.
Mix crabmeat, almonds, parsley and salt in blender at low speed, slowly adding wine and remaining olive oil.
Blend until smooth.
Garnish with reserved crabmeat and chill.
Serve crabmeat paste on warm toast rounds.