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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

1998 Best New Chef Michael Symon
Michael Symon
February 2008

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Credit: © Maura McEvoy

Recipe Summary

active:
20 mins
total:
1 hr 40 mins
Yield:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

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

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