Crab Spread

• 2 (7 1/2 oz.) cans king crabmeat, drained
• 1/2 c. Kraft fat-free Miracle Whip
• 2 Tbsp. chopped parsley
• 2 Tbsp. chopped snipped chives
• 1 tsp. Worcestershire sauce
• 1/2 tsp. lemon juice
• 3 hard-cooked egg whites only, chopped finely
• 1 c. diced pared cucumber

1. If necessary, remove cartilage from crabmeat.
2. In a medium bowl, combine Miracle Whip, parsley, chives, Worcestershire sauce and lemon juice.
3. Mix well.
4. Add chopped cooked egg whites, crabmeat and diced cucumber.
5. Toss.
6. Refrigerate, covered, until well chilled, about 1 hour.
7. Serve as a spread with fat-free saltine crackers as an appetizer.
8. This can also be served over lettuce leaves as a salad.
9. Yields 8 servings as an appetizer or 4 salads.

king crabmeat, miracle whip, parsley, chives, worcestershire sauce, lemon juice, egg whites only, cucumber

Taken from www.cookbooks.com/Recipe-Details.aspx?id=481791 (may not work)