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