1 doz. boiled crabs
7 lemons (juice of)
1 lemon, sliced thin
2 white onions, cut bite-size
2 lg. green peppers, cubed, bite-size
3 ribs celery, sliced, bite-size
1 c. Italian salad mix
1/2 c. crushed or broken salad olives
Olive oil (same amt. as lemon juice)
May add salt & crushed garlic

Break cleaned, boiled crabs in half; crush claws. Par-boil peppers and onions, drain. Combine all vegetables, oil, juice and sliced lemon.

Drop crab halves and claws in layers alternating with vegetables, juice, and oil mixture, into a large jar with tight fitting lid. Place in refrigerator.

Upend several times daily for 2 days to mix juices well. Serve with toasted French bread. You'll need plenty of napkins or towels.