Clean sugar snap peas and cut in half crosswise. Cook in salted water for 4 minutes, then rinse.
Roast crab tails in hot oil for 2 min. on 2 1/2 or automatic heat 9 to 10, remove. Pour wine and clear soup into frying pan. Fold in honey, mustard and olive oil and cool. Season with juice of one lemon, salt and pepper.
Quarter tomatoes, remove and cut into wedges. Cut basil into strips, mix all ingredients with the salad dressing.
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