11 oz. Philadelphia cream cheese (1 lg. and 1 sm. pkg.)
1 sm. onion, minced
2 tbsp. mayonnaise
1 tbsp. Worcestershire sauce
1 tbsp. fresh lemon juice
Lawry's garlic salt, sprinkle

Cream above together and line bottom of soup plate. Use about 4 to 6 ounces chili sauce. Bennett's is preferred, however any will do. Try and drain it somewhat so it is not so juicy. Spread over the cream cheese mixture. Next drain 1 package frozen Wakefields king crabmeat or Demling's king crabmeat, canned. break apart and spread over chili sauce. Finally cut up fresh parsley and sprinkle liberally over crabmeat. Cover with wax paper first and then wrap with aluminum foil. Refrigerate overnight or make up early in the day. Set out 10 minutes before use.