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

How to Make It


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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