12 oz. cream cheese, softened
1 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1/2 tbsp. chopped onion
Garlic salt to taste
6 oz. bottled cocktail sauce
1 (7 1/2 oz.) can lump crab meat
2 tbsp. dried parsley flakes
Assorted crackers

Combine the first 5 ingredients. Spread mixture in a deep 10-inch glass pie plate. Pour cocktail sauce over mixture. Layer the crab on the sauce. Sprinkle parsley over all.

Cover with plastic wrap sealing edges of pie plate and refrigerate overnight. Serve chilled with assorted crackers. Yield 12 to 15 servings.