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Lump Crab Salsa


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  • 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,



Step 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.

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