Layered Crab Dip

From Best of Bridge.

8 ounces cream cheese, softened
1 tbsp. grated onion
1 tbsp. Worcestershire sauce
1 1/2 tsp. lemon juice
1/2 cup chili or cocktail sauce
7 ounce can crab meat
2 tbsp. chopped parsley

Mix onion, cheese, Worcestershire sauce and lemon juice together. Spread in a shallow serving dish. Spread chili sauce over top. Drain and rinse crab and spread over chili sauce. Sprinkle with parsley. Serve with assorted crackers.

Parmesan Rounds

Here's a recipe that mom used to make for parties.

Parmesan Rounds (Makes about 120 rounds)

2 loaves of sliced brown bread
Butter
2 (250g) packages cream cheese, at room temperature
1/2 cup butter, melted
1 (120g) can crab meat
1/4 cup plus 2 tablespoons mayonnaise
6 green onions, chopped
Freshly grated parmesan cheese

Using a 1 1/4 to 1 1/2 inch round cutter (or use a shot glass) cut circles from each slice of bread; butter one side of each circle. Arrange in a single layer on a baking sheet. Broil until lightly toasted under a preheated broiler. Turn and broil unbuttered side. Transfer to rack and cool.

Combine cream cheese, butter, crab meat, mayonnaise and green onions in a large bowl. Spread about one heaping teaspoon of mixture over buttered side of bread. Dip in parmesan cheese.

To freeze, place on a baking sheet and place in freezer until firm. Then transfer to a freezer bag or container.

To cook, arrange frozen rounds on a baking sheet and broil until bubbly and golden.