This recipe sounds heavenly to me, but then I love crab. I got it from the latest Martha Stewart Magazine, "Living".

1. In a medium bowl, whisk together lemon juice, vinegar, oil, basil, parsley, salt, and peppercorns until well combined. Set vinaigrette aside at room temperature for 1-1/2 hours.

2. In a large bowl, toss together the crabmeat and the vinaigrette, being careful not to break up crabmeat. Let salad stand at room temperature for 15 minutes. Garnish with sprigs of chives, and serve.

(When picking over crabmeat, keep it over ice.)