1/2 c. seafood cocktail sauce
1/4 c. mayonnaise
1 tbsp. lemon juice
1 tsp. dill weed
1 lb. crabmeat (or imitation)
2 stalks celery, sliced
1 green pepper, diced
1/4 lb. snow peas, blanched and drained

Combine all ingredients; toss lightly to coat. Cover and refrigerate 30 minutes before serving. Makes 4 main course servings or 6 side dish servings.