1 pound jumbo lump crabmeat, picked for shells 2 large green bell peppers 2 large red bell peppers 2 large yellow bell peppers ½ cup olive oil Juice of ½ lemon Juice of ½ lime 2 TBS balsamic vinegar 2 TBS chopped parsley 1...

• 1 pound jumbo lump crabmeat, picked for shells
• 2 large green bell peppers
• 2 large red bell peppers
• 2 large yellow bell peppers
• ½ cup olive oil
• Juice of ½ lemon
• Juice of ½ lime
• 2 TBS balsamic vinegar
• 2 TBS chopped parsley
• 1 TBS chopped oregano
• 1 TBS chopped basil
• 1 tsp chopped thyme
• 1 tsp chopped tarragon
• ¼ cup chopped green onions
• ¼ cup chopped parsley
• ¼ cup grated parmesan cheese
• ½ tsp salt
• ½ tsp coarse ground black pepper
• 1 tsp Louisiana Hot Sauce

1. Roast bell peppers on open gas flame or under broiler until blackened on all sides; place in brown paper bag, seal tightly, and let stand 15-20 minutes
2. Remove bell peppers and peel under cold water until all charred peel is removed, seed and julienne each pepper into six equal strips, set aside
3. In bowl, combine oil, juices, vinegar, parsley, oregano, basil, thyme and tarragon; whisk until all ingredients are well blended
4. Add green onions, parsley and parmesan cheese; add salt, pepper, and hot sauce
5. In a separate bowl place roasted peppers; sprinkle crabmeat gently and add dressing
6. Toss 2-3 times to coat all ingredients; cover and refrigerate 4-6 hours prior to serving

Serves 6-8