2 (6 1/2 oz.) cans crabmeat
1 (8 oz.) pkg. cream cheese
1 tsp. chopped onion
1 1/2 tsp. horseradish

Open crabmeat and drain well. Have cream cheese at room temperature. Add onion and horseradish. Fold in crabmeat. Shape into ball. Chill. Arrange on lettuce leaf on tray. Serve with your favorite cracker.

NOTE: Egg whites won't run while boiling or poaching if you will add a drop or two of vinegar to the water.