16 ounces flaked crabmeat
\n3 C. fresh sugar snap peas, halved widthwise
\n2 medium cucumbers, sliced
\n1 medium sweet red pepper, julienned
\n1\/2 C. thinly sliced red onion
\n1\/2 C. snipped fresh dill
\n1\/3 C. prepared ranch dressing
\n1\/3 C. sour cream
\n1 teaspoon lemon juice
\nBoston lettuce<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n