Piquant Crab on Jícama Wedges |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 40 |
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If you can't find jícama-a sweet, crunchy root vegetable eaten raw-use English-cucumber rounds or put the crab mixture in a bowl and serve it with tortilla chips. Can be prepared in 45 minutes or less. Ingredients:
a 2-pound jícama |
2 tablespoons fresh lime juice, or to taste |
1/2 pound jumbo lump crab meat |
about 2 cupsfresh tomato salsa |
garnish: about 40 fresh coriander leaves |
Directions:
1. Peel jícama and cut crosswise into 1/4-inch-thick rounds. Cut each round into 6 or 8 wedges. In a sealable plastic bag toss wedges with 1 tablespoon lime juice to coat. Wedges may be made 1 day ahead and chilled in bag.
2. Pick over crab meat, removing cartilage, and shred meat. Crab meat may be prepared 1 day ahead and chilled, covered. In a bowl combine crab meat, salsa, remaining tablespoon lime juice, and salt to taste.
3. Top each jícama wedge with 1 tablespoon crab mixture and a coriander leaf.
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