Crab salad with tomatoes and green peas

I let the water boil in a saucepan, add a little salt to it and put the crab meat there for just a minute. When it cools down, I cut it into cubes or strips. I wash the tomatoes and carefully cut them into thin strips. I choose ripe tomatoes, but they are dense and elastic enough so that when I cut them, instead of straws, a mixture of ugly pulp and tomato juice does not turn out. Meanwhile, hard-boiled boil the egg and let it cool, then cut into small cubes. I mix all the ingredients, fill them with Provencal mayonnaise, which has glorified French cuisine, and decorate them with green peas and finely chopped parsley. Crab salad with tomatoes and green peas is ready and it can be introduced to the guests gathered at the festive table. The acquaintance will be pleasant, but not for long, because in a few minutes there will be a lot of other food on the table, but the crab salad with tomatoes will end. I tried this salad once in a seaside cafe and asked to share a culinary recipe, which they did not refuse me. Since then, he has decorated every holiday.