Piquant Crab on Jícama Wedges

Ingredients

  • 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

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network