11 oz. cream cheese, room temp.
1 tbsp. lemon juice
2 tbsp. worcestershire sauce
1 (6 oz.) can crabmeat
1 sm. onion, grated
3 tbsp. mayonnaise
1/2 bottle chili sauce
Parsley

Mix cream cheese, onion, lemon juice, worcestershire sauce and mayonnaise. Spread on shallow round platter. Cover with chili sauce. Flake and layer crabmeat over top. Cover crabmeat with snipped parsley. Cover with plastic wrap and refrigerate overnight (best after 24 hours). Serve with Melba toast or assorted crackers.