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1/2 c. uncooked wild rice
1 1/2 c. water
12 oz. fresh crabmeat, drained
and flaked
2 hard-cooked eggs, chopped
1 c. chopped celery
1/4 c. plus 2 Tbsp. chopped
1/4 c. plus 2 Tbsp. chopped
red pepper
1/4 c. sweet pickle relish
1/2 c. plain lowfat yogurt
1/4 c. reduced calorie
1 tsp. lemon juice
1/2 lb. snow peas

Wash wild rice in 3 changes of hot water; drain.
Combine rice and water in medium saucepan; bring to a boil.
Cover, reduce heat and simmer 30 to 45 minutes or until rice is
tender. Cool.
Combine rice, crabmeat, eggs, celery, onion, red pepper
and pickle relish; stir well.
Combine yogurt, mayonnaise and lemon juice in a small
bowl; stir well. Pour over crab mixture; toss gently to coat.
Cover and chill.
Cook snow peas in boiling water for 2 to 3 minutes.
Arrange snow peas on dish and place crab-rice mixture in
center. Contains 210 calories per cup.

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