Crab-wild Rice Salad
1 1/2 cups water
12 ounces fresh crabmeat, drained and flaked
2 hard-cooked eggs, chopped
1 cup chopped celery
1/4 cup plus 2 tablespoons chopped onion
1/4 cup plus 2 tablespoons chopped red pepper
1/4 cup sweet pickle relish
1/2 cup plain low-fat yogurt
1/4 cup reduced-calorie mayonnaise
1 teaspoon lemon juice
1/2 pound fresh snow peas
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