1/2 c. uncooked wild rice
1 1/2 c. water
12 oz. crab meat, drained & flaked
2 hard boiled eggs, chopped
1 c. celery, chopped
1/4 c. + 2 tbsp. onion, chopped
1/4 c. + 2 tbsp. red bell pepper, chopped
1/4 c. sweet pickle relish
1/2 c. plain low fat yogurt
1/4 c. Hellmann's mayonnaise
1 tsp. lemon juice
1/2 lb. snow peas

Cook rice until tender. Combine rice, crab and next 5 ingredients. Combine yogurt, mayonnaise and lemon juice. Mix well and pour over crab mixture. Toss gently to coat. Cover and chill. Trim ends from snow peas; cook 2 to 3 minutes (bright green). Drain, rinse, drain and chill. Arrange peas on platter, put crab and rice mixture in center. Can serve as entree.