2 cans (7 1/2 oz. size) king crabmeat, drained
1/2 c. mayonnaise
2 tbsp. chopped parsley
2 tbsp. chives
1 tsp. Worcestershire sauce
1/2 tsp. lemon juice
1 c. diced pared cucumber

If necessary remove cartilage from crabmeat. In medium bowl, combine mayonnaise, parsley, chives, Worcestershire sauce and lemon juice; mix well. Add crabmeat and cucumber, toss. Refrigerate, covered, until well chilled, about 1 hour. Serve on lettuce.