Ingredients
2
tbsp fresh lime juice, or to taste
1/2
pound jumbo lump crab meat
about 2 cups Fresh Tomato Salsa
Garnish: about 40 fresh coriander leaves
Directions
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 be prepared 1 day ahead and chilled, covered. In a bowl combine crab meat, salsa, remaining tablespoon lime juice, and salt to taste.
3.
Top each jícama wedge with 1 tablespoon crab mixture and a coriander leaf.
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