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2 cups rice, cooked, cooled to room temperature
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1/2 pound crabmeat, cooked
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1 8 ounce can waterchestnuts, sliced, drained
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1/2 cup celery, sliced
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1/4 cup green onions, sliced
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1/4 cup plain nonfat yogurt
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1/4 cup sour cream
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1 tablespoon lemon juice
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1/4 teaspoon hot pepper sauce
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1/4 teaspoon salt
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lettuce leaves
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tomatoes, for garnish
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