Title: Crab salad
 Categories: Salads, Seafood
      Yield: 4 Servings
 
      8 oz Frozen Crab Meat
           Defrosted
      5 oz Fozen Cut Asparagus,
           Defrosted
    1/4 c  Sliced Green Onion
    1/2 c  Sliced Water Chestnuts
           Lettuce Leaves
           Parsley
 
  Dressing: 1/2 C. Plain Yogurt, 2 T. Horseradish Mustard, 1 T. Low Cal.
  Mayonnaise, 2 Packets Equal, 2 t. Soy Sauce, 1 t. Worcestershire
  Sauce. Combine. in A Separate Bowl, Combine The Salad Ingredients.
  Pour Dressing Over Crab Salad.  Toss Gently.  Chill Several Hours.
  Serve On Lettuce Leaves. Garnish With Parsley.
   (Makes 2 1/2 Cups, Each Serving 1/2 C.)