© Maura McEvoy
Active Time
20 MIN
Total Time
1 HR 40 MIN
Yield
Serves : 10

Most crab dips are full of mayonnaise, but Michael Symon's lighter version is more like a salsa since it's prepared without mayo and laced with flecks of shallot, cilantro, jalapeño and red bell pepper. "Although I love mayo," he says, "I'm not a fan of it with crab, since it tends to muddle the flavor. If I'm spending big bucks on crab, I want it to be the star." More Crab Recipes

How to Make It

Step

In a large bowl, combine the cilantro, shallots, bell pepper, jalapeño, lime zest, lime juice, garlic and olive oil. Fold in the crab and season with salt and pepper. Refrigerate for 1 hour. Let the salsa come to room temperature, then fold in the almonds. Serve with potato chips.

Make Ahead

The crab salsa can be refrigerated for up to 4 hours. Fold in the almonds just before serving.

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