Crab Salad with fresh Dill

This was a delightful addition to our Father's Day menu which included one of Brian's favorites Fried Crappie which one of his customers had brought to share with him. The original Cafe Crab Salad recipe came from the Lazarus Cafe Cookbook. This is my adaptation:

1 1/4 pound real crab meat, shredded
1/2 pound cheddar cheese, shredded
5 ounces uncooked frozen peas, thawed
1 C. Sour Cream Dill Dressing

Use the tines of a fork to shred the crab meat. Cut strands into 1" pieces. Toss the crab with the cheese and the peas. Add the Sour Cream Dill Dressing to the mixture and gently toss to coat. Serve chilled on lettuce leaves. Yield 6 large salads or 8 smaller side salads.

Sour Cream Dill Dressing

3/4 C. Hellman's mayonnaise
1/4 C. sour cream
2 t. snipped fresh dill or 1 t. dried dill weed
1 1/2 t. honey
1/4 t. ground black pepper

Combine all dressing ingredients and blend with a wire whisk. Refrigerate. Yield 1 C. dressing.
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