Martha McCallister, Hinsdale, Illinois

Ingredients

1	cup crab meat, use Dungeness or King crab, fresh, frozen or canned
2	tbs. minced fresh parsley or 2 tsp. dry parsley
1	tbs. finely minced fresh onion or 1 tsp. dry minced onion
3	tbs. mayonnaise
1/4	tsp. curry powder
1	tbs. lemon juice

Combine crab meat with parsley, onion, mayonnaise, curry powder and lemon juice; chill 15 minutes. (If dehydrated parsley and onion, cover and refrigerate mixture at least 1 hour for them to rehydrate and their flavors mellow.)

Use for appetizers in either of the following ways: serve in a bowl to spread on Triscuits of Melba toast. Or toast one side of small French bread slices or halved firm white bread slices with crusts removed. Spread untoasted side with crab mixture, then top each with thin slice of good melting cheese such as Swiss or Monterey Jack. Set under broiler just to melt cheese; serve.

Makes about 1 and 1/4 cups