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

If necessary, remove cartilage from crabmeat. In medium bowl, combine mayonnaise, parsley, chives, Worcestershire, and lemon; 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 and garnish with egg. 4 servings, 232 calories each.