Time: 15 minutes
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, optional 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.
Yield: 4 servings.
Per serving: 197 calories; 11 g fat (1 g saturated fat; 50 percent calories from fat); 11 g carbohydrates; 317 mg cholesterol; 317 mg sodium; 13 g protein; 3 g fiber.
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