LUMP CRAB SALSA (for 10)
3 tablespoons chopped cilantro
2 medium shallots, very finely chopped
1 red bell pepper, finely diced
1 jalapeno, finely diced
finely grated zest and juice of 1 lime
1 garlic clove, very finely chopped
¼ cup extra virgin olive oil
2 pounds lump crab meat, picked over
salt and freshly ground pepper
½ cup salted roasted almonds, coarsely chopped
thick cut potato chips, for serving
1. In a large bowl, combine the cilantro, shallots, bell pepper, jalapeno, lime zest, lime juice, garlic and olive oil. Fold in the crab and season with salt and pepper. Refrigerate for 1 hour. Let salsa come to room temperature, then fold in the almonds. Serve with potato chips.
NOTE: The crab salad can be refrigerated for up to 4 hours. Fold in the almonds just before serving.
from Michael Symon, Food and Wine Magazine