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.)