1 (8-ounce) package cream cheese, softened
1 tablespoon onion, finely chopped
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/4 pound cooked crab, drained and chopped
1 (12-ounce) jar seafood cocktail sauce
1/4 cup fresh chopped flat-leaf parsley
Combine cream cheese, onion, lemon juice, and Worcestershire sauce in small bowl; mix well. Spread over bottom of serving dish. Top with seafood. Pour cocktail sauce over seafood. Sprinkle with parsley. Cover with plastic wrap. Refrigerate for 1 hour. Serve with crackers.
Makes 30 appetizer servings.