In a large bowl, stir together the bell peppers, shallots, garlic, lime zest, lime juice, olive oil, cilantro, jalapenos, garlic or onion salt and pepper. Fold in the crabmeat, cover and refrigerate at least 1 hour. When ready to serve, divide the salad greens among chilled plates. Top with the crab mixture and garnish with almonds.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/a-season-for-seafood/