1 Salt and ground black pepper
1 1/2 cup shelled fresh peas (or use frozen)
1 medium onion — preferably white, finely chopped
1/2 red or yellow bell pepper — or a combination, minced
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
Shredded basil or chopped parsley leaves for garnish.

Bring a small pot of water to a boil and salt it. Poach 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, poach 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.