Crab Pate with Almonds Recipe

Melt the butter over medium heat in a small skillet. When it foams, add the almonds. Turn the heat to low and saute the almonds, stirring often, until they are golden brown. Remove them with a slotted spoon and reserve. Cook the onion in the same butter, stirring often, until it is wilted and just starting to turn gold. Remove from pan. Reserve the butter. Use a processor, blender, or mortar and pestle to crush the almonds and onions to a smooth paste. In a small bowl, work the cream cheese until it is soft, then work in the almond and onion puree. Stir in the crab meat and seasonings, adding the reserved butter last. Let the pate mellow for 15 minutes or so, then taste it and adjust the salt. This pate will stay good for 3 or 4 days in the refrigerator. Let it come almost to room temperature before serving, then serve with crusty French bread.

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"Chesapeake" is a Susquehanock word meaning "great shellfish bay."

"It was absolutely scrumptious. Crabcakes for dinner on Friday, breakfast and lunch on Saturday. We were in bliss."

Constance C., Michigan