Salt and ground black pepper
1 1/2 cups shelled fresh peas (or use frozen)
1 medium onion, preferably white, finely chopped
1/2 red or yellow bell pepper, or a combination, minced
6 to 8 ounces fresh cooked crabmeat
3 tablespoons extra virgin olive oil, or to taste
Freshly squeezed lemon juice to taste
4 iceberg lettuce leaves or 16 endive leaves, washed and dried
chopped parsley leaves for garnish.
Bring a small pot of water to a boil and salt it. Blanche peas in water until bright green, about 30 seconds, and remove with a slotted spoon; drain and cool for a few minutes. If you would like a milder flavor, blanche onions for 15 seconds, and remove with a slotted spoon; drain and cool for a few minutes.
In a bowl, combine peas, onion, bell pepper, crab, olive oil, lemon juice and some salt and pepper; taste and adjust seasoning as necessary. To serve, spoon into lettuce cups or on top of endive leaves; garnish and serve. You could also spoon on to crostini and place on a tray or serve in bowl with crackers and sliced cucumber all around the bowl to dip.