LUMP CRABMEAT SALSA

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

1. In large bowl, combine the cilantro, shallots, bell pepper, jalapeno, lime zest and juice, garlic and olive oil.

2. Fold in crabmeat and season.

3. Refrigerate for at least 2 hours.

4. Let come to room temperature.

5. Fold in almonds, optional.

6. Serve with your favorite chips or crackers.