In a medium skillet, saute the green pepper and onion in the 3 tablespoons of butter, for 3 minutes.

Stir in the crabmeat and saute for another 3 minutes. Remove from heat and put mixture into a mixing bowl.

Stir in Mayonnaise. May be served warm or cold.

To make the salad even more interesting, you can add Iceberg lettuce (tear into rough pieces), a cucumber chopped fine, and baby corn, boiled and chopped medium.