1. Pour water in a casserole, add half of the cup of white wine and the aromatic herbs and bring to a boil.

2. Add the crabs and cook for about 10 minutes (depending on the size). Remove from heat and let cool.

3. Remove the shell, using something heavy to break it, and scoop out the flesh into a bowl.

4. Chop the onion and garlic in brunoise (smallest possible pieces).

5. Cut the tomatoes into small cubes.

6.  Finely chop the basil.

7. Add the rest of the crab flesh, onion, garlic, tomato, basil and sprinkle with the rest of the wine, olive oil and lemon juice. Let marinate for 10 minutes.

8. Add mayonnaise, salt & pepper to taste, and mix well.

9. Serve cold with fresh toasted bread, add to a green salad mix or spoon into halved avocados.