Spicy Crab Salad With Carrots and Jicama
Published April 27, 1996
- Total Time
- 10 minutes
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Ingredients
1 pound lump crab meat, picked over for shells
3 hot green chilies, seeded and minced
¾ teaspoon kosher salt
Freshly ground pepper to taste
2 tablespoons fresh lime juice
½ medium jicama, peeled and coarsely shredded
2 medium carrots, peeled and coarsely shredded
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
2 cups stemmed watercress
Nutritional analysis per serving (6 servings)
11 grams carbs; 73 milligrams cholesterol; 108 calories; 1 gram fat; 4 grams fiber; 466 milligrams sodium; 15 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the crab meat in a mixing bowl, add the chilies, ½ teaspoon salt, pepper and lime juice and toss gently, being careful to break up the crab meat as little as possible.
- Step 2
In another bowl, toss together the jicama, carrots and lemon juice. (The salad can be prepared to this point up to an hour ahead.) Add the remaining ¼ teaspoon salt, the mint and the cilantro and toss to combine.
- Step 3
Divide the crab meat among 6 plates, mounding it in the center, and surround with the watercress. Scatter the jicama and carrots over the crab and serve immediately.
Private Notes