2 cans (7 1/2 oz. size) 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

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.