16 ounces flaked crabmeat
3 C. fresh sugar snap peas, halved widthwise
2 medium cucumbers, sliced
1 medium sweet red pepper, julienned
1/2 C. thinly sliced red onion
1/2 C. snipped fresh dill
1/3 C. prepared ranch dressing
1/3 C. sour cream
1 teaspoon lemon juice
Boston lettuce

In a bowl, combine the crab, peas, cucumbers, red pepper, onion and dill. Combine the dressing, sour cream and lemon juice; mix well. Pour over crab mixture and toss to coat. Cover and refrigerate for 4 hours or overnight. Serve on a bed of lettuce.