Lump Crab Salsa

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."

Slideshow:More Crab Recipes

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  • Servings: 10

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  • 3 tablespoons chopped cilantro
  • 2 medium shallots, very finely chopped
  • 1 red bell pepper, finely diced
  • 1 jalapeño, seeded and finely diced
  • Finely grated zest and juice of 1 lime
  • 1 garlic clove, very finely chopped
  • 1/4 cup extra-virgin olive oil
  • 2 pounds lump crabmeat, picked over
  • Salt and freshly ground pepper
  • 1/2 cup salted roasted almonds, coarsely chopped
  • Thick-cut potato chips, for serving

How to make this recipe

  1. 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.

Contributed By Photo © Maura McEvoy Published February 2008

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