Piquant Crab on Jicama Wedges

1. 1

   Peel jicama and cut crosswise into 1/4-inch-thick rounds.

2. 2

   Cut each round into 6 or 8 wedges.

3. 3

   In a sealable plastic bag toss wedges with 1 tablespoon lime juice to coat.

4. 4

   Wedges may be made 1 day ahead and chilled in bag.

5. 5

   Pick over crab meat, removing cartilage, and shred meat.

6. 6

   Crab meat may be prepared 1 day ahead and chilled, covered.

7. 7

   In a bowl combine crab meat, salsa, remaining tablespoon lime juice, and salt to taste.

8. 8

   Top each jicama wedge with 1 tablespoon crab mixture and a coriander leaf.

* Per serving · 4 servings · Values may vary.

No additional tips available.