1 lg. or 2 sm. cooked crabs
2 cloves garlic
1 tbsp. parsley
1/2 bay leaf
1 sm. hot chili pepper
3/4 tsp. salt
1/4 c. olive oil
1 tbsp. dry mustard
Juice of 2 lemons

Chop 1 clove garlic with parsley, bay leaf and chili pepper until they are well mixed.

In another, mash the other clove of garlic and salt into a smooth paste. Add chopped vegetables and olive oil. Stir well. Beat in the mustard. Strain the lemon juice and add to mixture.

Arrange the crab on a serving plate. Pour the "salsa" over the crab and refrigerate 2-3 hours before serving.