8 oz. cream cheese
2 tbsp. Worcestershire sauce
1 tbsp. lemon juice
2 tbsp. mayonnaise
1 sm. onion, grated fine
Dash garlic salt

1. Blend ingredients and spread in within 1/2 inch of shallow dish.

2. Spread 1/2 bottle chili sauce over cream cheese layer.

3. Drain 6 ounce can crabmeat, spread over chili sauce.

4. Sprinkle top generously with dried chopped parsley.

5. Chill overnight.

6. Serve with crackers.