Piquant Crab on Jícama Wedges


  • a 2-pound jícama
  • 2 tablespoons fresh lime juice, or to taste
  • ½ pound jumbo lump crab meat
  • about 2 cupsFresh Tomato Salsa
  • Garnish: about 40 fresh coriander leaves

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...

View full recipe at SpringPad


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