FABULOUS CHEESY ASPARAGUS TART4 T. butter2 large leeks, halved lengthwise and thinly slicedKosher salt/black pepper…
Lump Crabmeat Salsa
| Lump Crabmeat Salsa | Print |
Recipe By: Alice Morrow
Lump Crabmeat Salsa
Ingredients
- 3 T. chopped cilantro or parsley
- 3 medium shallots, finely minced
- 1 large red bell pepper, finely diced
- 1-2 jalapenos, seeded and finely diced
- Zest and juice of 2 limes
- 1 T. minced garlic
- ¼ c. extra virgin olive oil
- 2 lbs. jumbo lump crabmeat (you can use plain lump or backfin)
- Sea salt and fresh black pepper to taste
- ½ c. salted roasted almonds, coarsely chopped, optional
- Chips or crackers for dipping
Instructions
- In large bowl, combine the cilantro, shallots, bell pepper, jalapeno, lime zest and juice, garlic and olive oil.
- Fold in crabmeat and season.
- Refrigerate for at least 2 hours.
- Let come to room temperature.
- Fold in almonds, optional.
- Serve with your favorite chips or crackers.
Related Posts
