Lizzy’s Chili-Lime Crab Salsa

it's a DIP, but ceviche-coded

It’s officially summer. This means it’s time for a batch of Lizzy’s crab salad-dip, served with chips and cocktails, preferably at golden hour. My cousin Charlie’s wife, Lizzy, is the mastermind behind this A+++ appetizer. I am seeing them both this weekend, although all eyes will be on their 9-month old daughter, Ellery (sorry guys). As Lizzy said herself, “I’m old news tbh”. You know what isn’t old news? THIS DIP.

To be clear, this is a “salad” in the same way that curry chicken with mayo is a salad (but this doesn’t have mayo). But it’s more like a salsa than anything else. IIt’s awesome. It’s easy. It’s guaranteed to impress. It’s best enjoyed on/near the ocean, or anywhere you can find jumbo lump crab (canned is fine!). Make it this weekend!

jumbo lump crab meat purchased at Sea Well Seafood in Mystic, CT.

INGREDIENTS:

serves 6 as an appetizer

• 1 lb jumbo lump crab meat

• 1 pint cherry/grape tomatoes, halved/quartered

• 5 T fresh lime juice

• 5 T extra virgin olive oil

• 1/2 red onion (~1/3 cup minced)

• 1-2 avocados, cubed

• 1/4 cup fresh cilantro, finely chopped

• 1/2 - 1 jalapeno, chopped and mostly deseeded

• 2 garlic cloves, minced/grated

• 1/2 T honey

• pink salt

• fresh ground black pepper

• tortilla chips — I love MASA and Siete Totopos tortilla chips, Barnana plantain chips, and Mi Nina Pico de Gallo chips

STEPS:

1. Make the “dressing”. In a small bowl, combine the olive oil, lime juice, garlic, cilantro and honey. Season with salt and pepper. It’s very likely you won’t use all the dressing. Start small.

2. Assemble. In a medium bowl, add the crab meat, avocado, red onion, tomatoes, and jalapeno. Season with salt and pepper.

3. Just before serving, add the dressing. Start with just a couple tablespoons. Use more as needed, but don’t overdress. Season with more salt and pepper if needed, and toss. Garnish with cilantro, and serve with chips!