Lump Crab Salsa
3 Tbsp 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
- 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 immediately, or refrigerate for up to three days.