1/3 cup crabmeat, drained, flaked and cartilage removed
1 tablespoon finely chopped pecans
In a bowl, combine cream cheese and mayonnaise. Stir in the green onion, pimiento, Worcestershire sauce and horseradish; mix well. Stir in crab. Place in a 1-cup serving bowl; sprinkle with pecans. Refrigerate for at least 2 hours. Serve with crackers.