Heat oven to 350˚F.

Blend crab, cream cheese, green onions, mayonnaise, and Worcestershire sauce in the bowl of electric mixer. Scrape down sides of bowl and stir in hot sauce.

Spray a 1-quart glass baking dish with nonstick spray. Spoon crab mixture into dish and spread almonds over the top. Bake until edges are bubbly, 20 to 30 minutes.

Serve with crackers, pita chips, and toast points.

Note: You can make this dip with refrigerated carbmeat, but it is really best with fresh. In the market colossal lump or jumbo lump is the highest grade. Lump crabmeat consists of brokenjumbo and large chunks of body meat. Back-fin grade is made up of smaller broken chunks of lump meat mixed in with flakes of white body meat. Use a mixture of all grades of medium and lowest grade to save money.