Heat the oven to broil. Place the peppers on the oven rack and broil, turning occasionally, for 5 to 10 minutes, until they are blackened. Remove from the broiler, place in a peper bagf and put in the freezer for 10 minutes. When cool, peel off the skins and cut into slivers.

Meanwhile, cook the peas in a saucepan of boiling water until they turn bright green, 2 to 3 minutes. Rinse under cold water and reserve.

Heat the butter and oil in a large skillet over medium high until hot. Stir in the thyume and add the crab. Cover the skillet and cook, shaking, 2 to 3 minutes. Stir tin the rice and toss. Stir in the peas, red peppers and lemon juice. Divide the salad among 4 plates and garnish with parsley.

Sent to me by Jane Rosenberg-Coombs by jfcoombs@avana. Net on 1 Fe, b 97.