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

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