Our ingredient of the week is crab, a seafood that I love.
In my kitchen there's a drawer full of recipes that I've clipped from magazines and newspapers, and for Small Bites, I'm going to try to use as many of those as I can. I found this recipe for Crab Salsa in the drawer; it came from a Super Bowl party article in Food and Wine magazine. Really easy to make and great flavor. The recipe called for serving the salsa with potato chips but I used Guiltless Gourmet blue chips instead.
Other Small Bites cooks are listed here. Next week's ingredient is "sun-dried tomatoes."
(adapted from this recipe in Food and Wine magazine).
2 tablespoons chopped cilantro
1 medium shallot, finely chopped
1/2 red bell pepper, finely diced
1 jalapeño, seeded and finely diced
Grated zest and juice of one-half of a large lime (or to taste)
1 garlic clove, very finely chopped
1/8 cup extra-virgin olive oil
1 pound lump crabmeat, picked over
Salt and freshly ground pepper
1/4 cup salted roasted almonds, coarsely chopped
Thick-cut potato chips, for serving
Combine first seven ingredients (cilantro through olive oil) in a bowl. Gently fold in the crab meat 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.
(The salsa can be refrigerated for up to 4 hours. Fold in the almonds just before serving.)