Hot Crab Dunk

You can make this anytime and freeze it for use later—just leave out the parsley until you actually cook it. And be sure to use a freezer-to-oven safe material (e.g., aluminum), and extend the cooking time about 10 minutes.

8-oz. cream cheese, softened
1 6-oz. can of lump crab, well drained
1 tsp. horseradish
1 tsp. prepared mustard
1/4 c. minced onion
fresh chives, chopped fine
salt & pepper

paprika
chopped parsley
white bread, toasted & quartered