2 - 8oz. tubs of whipped "Philadelphia" cream cheese
1/2 cup of mayonnaise
1/4 cup dry vermouth
2 spring onions chopped fine
2 cloves of garlic minced
1/2 teaspoon Worcestershire sauce
1 lb. fresh Adelphia backfin crabmeat
1/4 cup chopped pimento or roasted peppers
1 cup grated parmesan cheese
1 lb. round loaf of crusty bread

Beat cream cheese and mayonnaise together until light and fluffy.   Add the next four ingredients and mix till well blended and smooth.  Stir in crabmeat, pimento and all
but one tablespoon of the parmesan cheese.  Be gentle so as not to break up the
lumps of crabmeat.