Spicy Crab Salad With Carrots and Jicama Recipe

Name: Spicy Crab Salad With Carrots and Jicama
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound lump crab meat, picked over for shells; 3 hot green chilies, seeded and minced; 3/4 teaspoon kosher salt; Freshly ground pepper to taste; 2 tablespoons fresh lime juice; 1/2 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

Servings: persons

1 pound lump crab meat, picked over for shells
3 hot green chilies, seeded and minced
3/4 teaspoon kosher salt
Freshly ground pepper to taste
2 tablespoons fresh lime juice
1/2 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

1
Put the crab meat in a mixing bowl, add the chilies, 1/2 teaspoon salt, pepper and lime juice and toss gently, being careful to break up the crab meat as little as possible.
2
In another bowl, toss together the jicama, carrots and lemon juice.
3
(The salad can be prepared to this point up to an hour ahead.)
4
Add the remaining 1/4 teaspoon salt, the mint and the cilantro and toss to combine.
5
Divide the crab meat among 6 plates, mounding it in the center, and surround with the watercress.
6
Scatter the jicama and carrots over the crab and serve immediately.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound lump crab meat, picked over for shells, 3 hot green chilies, seeded and minced, 3/4 teaspoon kosher salt, Freshly ground pepper to taste, and more.

Yes, Spicy Crab Salad With Carrots and Jicama falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spicy Crab Salad With Carrots and Jicama

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