1. Preheat oven to 350° F. 2. Spray a 1 1/2-quart slow cooker with cooking spray. Mix next 9 ingredients (cream cheeses, Parmesan cheese, onion, mayonnaise, sugar, mustard, garlic and hot pepper sauce) in a medium bowl until well blended. 3. Place almonds in an ungreased shallow pan and toast in oven approximately 10 minutes, stirring occasionally, until lightly golden brown. 4. Stir crabmeat and toasted almonds into cheese mixture. Spoon into slow cooker. 5. Cover and cook on low setting 1 hour or until cheese is melted. Serve with crackers. Dip will hold up to 3 hours.