1 (3 oz.) pkg. lemon gelatin
1/4 tsp. salt
3/4 c. boiling water
1 c. sour cream
1/2 c. lowfat mayonnaise
2 tbsp. lemon juice
2 tbsp. grated onion
2 tbsp. horseradish
2 c. backfin crabmeat
2 tbsp. dillweed

Dissolve gelatin and salt in boiling water. Blend in sour cream, mayonnaise, lemon juice, onion and horseradish. Chill until thickened.

Fold in crab and dillweed. Spoon into a shaped mold. Chill until firm, at least 3 hours. Unmold. Serve with crackers and raw vegetables. Makes 4 cups.