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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
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From Chef Michael Symon. Ingredients:
3 tablespoons chopped cilantro |
2 medium shallots, very finely chopped |
1 red bell pepper, finely diced |
1 jalapeno pepper, seeded and finely diced |
lime, juice and zest of |
1 garlic clove, very finely chopped |
1/4 cup extra virgin olive oil |
2 lbs lump crabmeat, picked over |
salt |
fresh ground black pepper |
1/2 cup salted roasted almonds, coarsely chopped |
thick cut potato chip |
Directions:
1. In a large bowl, combine the cilantro, shallots, bell pepper, jalapeno, lime zest, lime juice, garlic, and olive oil.
2. Fold in the crab and season with salt and pepper.
3. Refrigerate for 1 hour. Let the salsa come to room temperature, then fold in the almonds.
4. Serve with chips.
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