4 (8 oz.) pkg. softened cream cheese
1/2 c. mayonnaise
2 tbsp. lemon juice
2 tbsp. grated onion
2 tbsp. Worcestershire sauce
1/8 tsp. garlic powder
2 (7 1/2 oz.) cans well drained crab meat
2 (12 oz.) bottles chili sauce
1 c. chopped parsley

Grease 8 inch springform mold. Mix first 6 ingredients until well blended. Spread on bottom of springform mold.

Spread crab meat over cheese layer. Spread chili sauce over crab meat layer. Cover with Saran or foil. Refrigerate overnight. Remove sides and sprinkle with parsley. Serve with crackers. Serves 20.