A delight for any seafood aficionado, lump crab salsa is the perfect appetizer for summer entertaining.

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



  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.
  2. 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.
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