Pecan Crab Relish

Ingredients

1/2 pound (1 cup) lump crabmeat, picked over for shells and cartilage
1/2 cup roasted pecan halves
1/4 cup chopped green onions
2 tablespoons minced red bell peppers
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon salt
3 turns freshly ground black pepper

Instructions

In a small bowl, combine all of the ingredients and toss gently to keep from breaking up the crabmeat lumps. Refrigerate until ready to serve, up to 24 hours.

Yield: 2 cups

Note: Preheat the oven to 375ºF. Place the pecans or other nuts on a baking sheet in the oven and roast until golden and fragrant, for about 5 to 6 minutes. Watch carefully to be sure they don’t burn. Store in an airtight container at room temperature for 2 weeks.