Dilled Crab Salad
          Serves 4:
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8-ounces sugar snap peas,trimmed and,if large,cut in half
crosswise(3 cups)
12-ounces imitation crabmeat,in bite size pieces
1-medium-size cucumber,halved lengthwise,and sliced thin
(2 cups)
1-small red bell pepper,seeded and sliced thin(1 cup)
1-small red onion,halved and sliced thin(1/2 cup)
1-bunch fresh dill weed,snipped or chopped fine(1/2 cup)
1/3-cup bottled reduced-fat ranch dressing
1/3-cup non-fat sour cream
4-large boston lettuce leaves
For garnish:fresh dill sprigs(optional)
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*1*
In a medium sized saucepan of boiling water,cook the sugar
snap peas for one minute,or until bright green.Drain and
rinse under cold running water.Drain well and transfer to
a large serving bowl.
*2*
Add the crab meat,cucumber,bell pepper,onion,and dill.
Toss gently to mix thoroughly.
*3*
In a small bowl,mix the ranch dressing and sour cream.
Pour the dressing mixture over the salad.Toss to mix and coat.
*4*
Arrange the lettuce leaves on a serving platter.Mound the
salad on the lettuce.Garnish with dill sprigs and serve right
away.
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