Crab Salad

2 cans crabmeat, drained

1/2 c. mayonnaise

2 tbs. chopped parsley

2 tbs. snipped chives

1 tsp. Worcestershire sauce

1/2 tsp. lemon juice

1 c. diced, peeled cucumber

4 hard cooked eggs, quartered, optional

If necessary, remove cartilage from crabmeat.

Mix together mayonnaise, parsley, chives, Worcestershire, and lemon juice in a medium bowl until well combined. Add crabmeat and cucumber and toss lightly.

Refrigerate, covered, until well chilled. To serve, garnish with egg, if desired.

4 servings