Ingredients ingredients 3 tablespoons chopped cilantro 2 medium shallots, very finely chopped 1 red bell pepper, finely diced 1 jalapeÃ±o, 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, for serving directions 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.