Step 1

Strain the can of crabmeat into a fine mesh strainer, gently run cold water over it to rinse, and then drain and flake the crab meat with a fork.

Step 2

In a medium-sized bowl, cream together the cream cheese, mayonnaise, Worcestershire sauce and lemon juice until smooth and well combined. Beat in the chopped onion and then spread in the bottom of a 9-inch pie plate.

Step 3

Next, spread the cocktail sauce over top of the cream cheese mixture and top with the crab meat and chopped parsley.

Step 4

Refrigerate for at least 60 minutes. Serve chilled with crackers for dipping.