Lump Crab Salsa - cooking recipe

Ingredients

3 tablespoons chopped cilantro
2 medium shallots, very finely chopped
1 red bell pepper, finely diced
1 jalapeno pepper, seeded and finely diced
lime, juice and zest of
1 garlic clove, very finely chopped
1/4 cup extra virgin olive oil
2 lbs lump crabmeat, picked over
salt
fresh ground black pepper
1/2 cup salted roasted almonds, coarsely chopped
thick cut potato chips

Preparation

In a large bowl, combine the cilantro, shallots, bell pepper, jalapeno, 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 chips.