Ellen

1/2 cup each light sour cream and light mayonnaise (not fat free)
1 tablespoon each freshly squeezed lemon juice, honey mustard and minced fresh dill (dill optional)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 oz medium shell pasta, uncooked (about 5 cups dry)
1 lb lump crabmeat (real or imitation), chopped
1/2 cup each diced red and green bell peppers
1/2 cup chopped green onions

In a small bowl, combine sour cream, mayonnaise, lemon juice, honey mustard, dill, salt and pepper. Refrigerate dressing until ready to use.

Cook shells according to package directions. Drain well. Rise with cold water and drain again. Transfer pasta to a large bowl. Add crabmeat, bell peppers, onions and dressing. Mix well. Cover and refrigerate until ready to serve.

This will make your eyes roll back in your head, it's sooo darn good

I use imitation crabmeat that I "pull" like you would pork or beef and you can't tell the difference between that and real.