|Name||Crab Salsa Dip|
|Source||Food and Wine: Chef Michael Symon|
3 tablespoons chopped cilantro
In a large bowl, combine the cilantro, shallots, bell pepper, jalapeÃ±o, 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.