• Healthy
• Make-Ahead

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.