1 lb. raw crab fingers (not claws)
1/2 c. finely chopped red onion
1/2 c. finely chopped bell pepper
2 to 3 cloves of garlic, crushed and chopped
1/4 c. good olive oil
1/4 c. of your favorite vinegar
3 to 4 dashes Tabasco
2 to 3 sprigs each of chopped tarragon and parsley
Salt and white pepper to taste

Heat saute' pan until very warm (not to Hot). Add olive oil. When oil is wavy looking add the crab claws. Saute' the crab claws about 10 minutes. Occasionally flip the saute' pan to make sure the claws cook evenly.

In a glass bowl add the crab and remaining ingredients. Mix well and refrigerate over night. Serve on a bed of Romaine.