2 (7 1/2 oz.) cans king crabmeat, drained
1/2 c. low calorie mayonnaise
2 tbsp. chopped parsley
2 tbsp. snipped chives
1 tsp. Worcestershire sauce
1/2 tsp. lemon juice
1 c. diced pared cucumber
Crisp lettuce cups
4 hard cooked eggs, quartered

1. If necessary, remove cartilage from crabmeat.

2. In medium bowl, combine mayonnaise, parsley, chives, Worcestershire and lemon juice; mix well. Add crabmeat and cucumber; toss.

3. Refrigerate, covered, until well chilled, about 1 hour.

4. To serve: arrange lettuce cups on 4 serving plates. Fill with salad; garnish with egg. Makes 4 servings, 232 calories each.