Al Hasa Cookbook - 1976


1 can crabmeat (1/2 oz.)
1/4 - 1/2 teaspoon curry powder
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1 tablespoon finely minced onion
1 tablespoon chopped parsley
Mayonnaise to moisten

In a small mixing bowl, flake crabmeat with a fork. Add and mix remaining ingredients. (I always use 1/2 teaspoon curry powder).  Cover and refrigerate several hours to blend flavors.

May be prepared the day before. Serve with Ritz crackers. It's really quite good, so you may with to double the recipe.

Yield: Serves 6

Sharon Wythe, Ras Tanura