Lump Crab Salsa

• Recipe by Michael Symon

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."

Ingredients

1. 3 tablespoons chopped cilantro
2. 2 medium shallots, very finely chopped
3. 1 red bell pepper, finely diced
4. 1 jalapeño, seeded and finely diced
5. Finely grated zest and juice of 1 lime
6. 1 garlic clove, very finely chopped
7. 1/4 cup extra-virgin olive oil
8. 2 pounds lump crabmeat, picked over
9. Salt and freshly ground pepper
10. 1/2 cup salted roasted almonds, coarsely chopped
11. Thick-cut potato chips, for serving

Directions

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.