Bring this zesty, nutty, and herbal crab dip to your next get-together.

• 2 x 120g cans of crab meat
• 1/2 cup mayo
• 1/2 cup cream cheese
• 2-3 tbsp Pixie Chicks Saigon Dreams
• 1/2 cup flaked almonds

Mix everything together, reserving half the almonds. Tip into a small baking dish and sprinkle remaining almonds on top. Bake at 350 F until golden and bubbling. Eat greedily in one sitting ;)

Recipe & photo from the lovely Mrs. Jones' Jams.