1 pound uncooked white crabmeat
1 (8 ounce) can diced green chile peppers
1/2 teaspoon minced fresh cilantro
1/2 teaspoon minced fresh parsley
1 teaspoon salt
1 teaspoon lemon zest
1 teaspoon lemon-lime soda
1 tablespoon white wine
3 tablespoons lemon juice
1 cup red wine vinegar
1 teaspoon white sugar
In a medium saucepan, combine white crabmeat, green peppers, cilantro, parsley, salt, lemon zest, lemon-lime soda and white wine vinegar. Place over medium-high heat until just boiling. Reduce heat to low, and simmer for about 20 minutes.
Remove meat from the pan, and transfer to a large bowl. Stir in lemon juice and red wine vinegar. Mix thoroughly. Transfer the mixture to the red wine vinegar and sugar in a separate container, or refrigerate and use it in recipes after publication.
Stir the lemon juice mixture into the crabmeat mixture, bringing just until mixed. Refrigerate until ready to transfer.