The recipe
A Warm Crab Spread Finished with a Full Layer of Toasted Almonds
Almond Crab Spread appears on printed page 6 of the Centennial Cookbook 1893–1993 from Farmersville, Illinois, where it is credited to Sr. Ritamary (Virginia) Brown in the Appetizers, Beverages & Dips section. It is a short, highly specific baked appetizer built from cream cheese, crab, white pepper and horseradish.
What gives the dish its identity is the finish: the entire top is covered with slivered almonds before baking until lightly browned. The warm interior stays creamy while the almonds add toastiness and texture. The source even specifies a very mild cracker such as Waverly wafers, a useful clue that the crab, horseradish and almond—not the cracker—were intended to remain the focus.
Why it matters
Why This One Is Worth Bringing Back
Almond Crab Spread is a compact example of 1990s community-cookbook entertaining: a short ingredient list, a single small baking dish and one very clear finishing idea. Cream cheese and crab are seasoned with white pepper and horseradish, then the entire surface is covered with slivered almonds before baking.
That almond layer is what separates the dish from a generic creamy crab dip. As the spread heats through, the top browns while the interior stays soft and creamy, giving each scoop a contrast between toasted almond and warm crab-cheese filling. The source specifically calls for slivered almonds, not sliced almonds or a breadcrumb crust.
The serving note is equally deliberate: use a very mild cracker, such as Waverly wafers. In other words, the cracker is meant to carry the spread rather than compete with the crab, horseradish and almonds. The recipe closes with the contributor’s own endorsement: “This is a wonderful appetizer.”
For another party recipe printed on the same cookbook page, see Puffed Turkey Sandwich Loaf. You can also explore the Centennial Cookbook Archive File for the source and surrounding recipes.
Modern kitchen notes
If You're Making It Today
These are modern editorial suggestions, not changes to the archived recipe. When a variation comes directly from the original source, we will say so.
Keep the base creamy
With cream cheese as the dominant ingredient and only three to four ounces of crab, the filling should be smooth and spreadable with small crab pieces—not chunky like a crab salad.
Use slivered almonds across the whole top
The source says to cover the top with them. A full, lightly toasted layer is part of the recipe’s identity rather than an optional garnish.
Horseradish is the adjustable element
The printed amount is one to two tablespoons “depending on your taste.” That flexibility is source-authorized; the rest of the ingredient list is quite fixed.
Serve it warm with a mild cracker
The spread bakes at 350°F for about 25–30 minutes, until the top is slightly browned. The source specifically favors a mild cracker so the flavor of the spread remains the focus.
Recipe card
The Preserved Recipe
Almond Crab Spread
Ingredients
- 12 oz. Philadelphia cream cheese
- 3 to 4 oz. crab pieces, fresh or canned
- 1 pkg. slivered almonds
- ½ tsp. white pepper
- 1 to 2 T. horseradish depending on your taste
Instructions
- Mix cheese, crab, white pepper and horseradish together. Place in a small greased baking dish (use Pam to lightly grease dish). Cover top with slivered almonds. Bake at 350° for approximately 25 to 30 minutes, until top is slightly browned. Serve with a very mild cracker, such as Waverly wafers. This is a wonderful appetizer.
Notes
From the archive
More From This Cookbook
Explore more recipes preserved from Centennial Cookbook 1893–1993.
