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CRAB SALAD WITH HEARTS OF PALM

2/3 cup mayonnaise
1/4 cup bottled chili sauce
1/4 cup thinly sliced scallion
1 tablespoon finely chopped fresh parsley leaves
1/4 cup minced green bell pepper
1 tablespoon fresh lemon juice
1 teaspoon drained bottled horseradish
a dash of Worcestershire sauce
1/2 cup chopped drained canned hearts of palm
1 pound lump crab meat, picked over
watercress, coarse stems discarded and the leaves washed well and spun dry, for lining the platter
seedless cucumber slices as an accompaniment
toasted pita wedges as an accompaniment

In a bowl whisk together the mayonnaise, the chili sauce, the scallion, the parsley, the bell pepper, the lemon juice, the horseradish, the Worcestershire sauce, and salt and pepper to taste, fold in the hearts of palm and the crab meat, and combine the mixture gently but thoroughly. The crab salad may be made 1 day in advance and kept covered and chilled.

Transfer the crab salad to a platter lined with the watercress and serve it with the cucumber slices and the pita wedges.