2 (7 1/2 oz.) cans king crab meat, 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

If necessary, remove cartilage from crab meat. In medium bowl, combine mayonnaise, parsley, chives, Worcestershire, and lemon juice; mix well. Add crab meat 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.