Crab Spread - cooking recipe

Ingredients

2 (7 1/2 oz.) cans king crabmeat, drained
1/2 c. Kraft fat-free Miracle Whip
2 Tbsp. chopped parsley
2 Tbsp. chopped snipped chives
1 tsp. Worcestershire sauce
1/2 tsp. lemon juice
3 hard-cooked egg whites only, chopped finely
1 c. diced pared cucumber

Preparation

If necessary, remove cartilage from crabmeat.
In a medium bowl, combine Miracle Whip, parsley, chives, Worcestershire sauce and lemon juice.
Mix well.
Add chopped cooked egg whites, crabmeat and diced cucumber.
Toss.
Refrigerate, covered, until well chilled, about 1 hour.
Serve as a spread with fat-free saltine crackers as an appetizer.
This can also be served over lettuce leaves as a salad.
Yields 8 servings as an appetizer or 4 salads.