Source: dLife

Crab Salad with artichoke hearts and green peas with a light mayonnaise dressing.

Servings

18 oz cooked crab (or 2 1/4 cups)
0.75 cup canned artichokes hearts, drained , chopped
0.25 cup frozen green peas , thawed
3 tbsp fresh chopped onion
0.33 cup light mayonnaise
3 tbsp reduced fat sour cream
0.12 tsp ground thyme
1 pinch white pepper

1 Toss the crabmeat, artichoke hearts, peas, and onions in a large bowl.
2 Stir the mayonnaise, sour cream, thyme, and white pepper in a small bowl.
3 Toss the mayonnaise mixture with the crabmeat mixture, mixing well. If the mixture seems too dry, stir in a little more mayonnaise.
4 Cover and chill for a minimum of 2 hours prior to serving.

Use as a filling for a sandwich or cantaloupe half, or serve over a bed of fresh salad greens.