In a medium bowl, use and electric mixer to blend cream cheese, worcestershire sauce, lemon juice, mayonnaise and onion. Spread on a serving platter. Spread chili sauce on top of cream cheese mixture. Sprinkle crabmeat on top of chili sauce. Sprinkle fresh parsley over the top.
Refrigerate for several hours. Serve with crackers.
If preparing this recipe as gluten free, just be sure to use brands of mayonnaise and chili sauce that are designated as GF.