12 oz. soft cream cheese
2 tbsp. Worcestershire sauce
1 tbsp. lemon juice
2 tbsp. mayonnaise
1 sm. onion, grated
Dash of ground pepper
1/4 tsp. garlic powder
6 oz. chili sauce
7 oz. canned crabmeat, drained & shredded (not imitation)
3 tbsp. fresh or dried parsley
Curley leaf lettuce

Mix first 7 ingredients together until smooth. Spread evenly over the shallow center of a large serving plate. Spread chili sauce evenly over the top of the cream cheese mixture. Shred crabmeat over chili sauce. Cover with saran wrap and refrigerate overnight or all day. Remove from refrigerator and pour off liquid which has formed around edge of mixture (or soak up with paper towel). Sprinkle parsley over top and border the plate with curly leaf lettuce. Serve with stoned wheat crackers. If there are any leftovers, remove lettuce before mixing together the rest of the ingredients. Will keep for a long time in the refrigerator. Note: Because of the red chili sauce and the green lettuce and parsley, this makes a pretty Christmas platter.