Crab Salad - cooking recipe

Ingredients

2 (7 oz. size) cans King crabmeat, drained
1/2 c. low calorie mayonnaise
2 Tbsp. chopped parsley
2 Tbsp. snipped chives
1 tsp. Worcestershire sauce
1/2 tsp. lemon juice
1 c. diced, pared cucumber
crisp lettuce cups
4 hard-cooked eggs, quartered

Preparation

If necessary, remove cartilage from crabmeat.
In medium bowl, combine mayonnaise, parsley, chives, Worcestershire and lemon juice.
Mix well.
Add crabmeat and cucumber; toss.
Refrigerate covered until well chilled, about 1 hour.
To serve, arrange lettuce cups on 4 serving plates.
Fill with salad; garnish with egg.
Makes 4 servings; 232 calories each.