|Cream cheese||8 Ounce|
|Canned lump crabmeat||6 1⁄2 Ounce, drained, rinsed, flaked|
|Sour cream||1⁄2 Cup (8 tbs) (Any Commercial Brand)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Chili sauce||1⁄4 Cup (4 tbs)|
|Garlic powder||1⁄4 Teaspoon|
|Onion powder||1⁄8 Teaspoon|
|Sliced almonds||1⁄4 Cup (4 tbs)|
|Chopped parsley||1 Tablespoon|
Place cream cheese in a 9-inch pie-plate, microwave at HIGH for 45 seconds or until soft.
Stir until cream cheese is smooth and creamy.
Stir in crabmeat, sour cream, celery, green onions, chili sauce, garlic powder, and onion powder, mixing well.
Spread mixture evenly in pieplate.
Sprinkle with almonds and paprika.
Insert temperature probe into center of mixture, set probe at 140Â°.
Microwave at MEDIUM HIGH (70% power), uncovered, until temperature is reached (4 minutes).
Sprinkle top evenly with chopped parsley, and serve spread with crackers.