Crab, Cucumber and Jícama Salad

Crab, Cucumber and Jícama Salad
Print Recipe
4 servings Ensalada de Cangrejo, Pepino y Jícama
Ingredients
  • 6 tablespoons freshly squeezed lime juice
  • Zest of 2 limes
  • 1/4 teaspoon cayenne pepper or to taste
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 3 tablespoons extra virgin olive oil
  • kosher or coarse sea salt to taste
  • freshly ground black pepper to taste
  • 1 small jícama peeled and julienned
  • 1 large English cucumber peeled, seeded and julienned
  • 3 scallions thinly sliced
  • 1/4 cup roasted peanuts crushed , or more to taste
  • 2 tablespoons chopped cilantro
  • 1 pint jumbo lump crab meat picked through thoroughly for cartilage and shells
  • Romain lettuce to accompany (optional)
  • Tostadas homemade or store-bought, or crackers, to accompany (optional)
To Prepare
  • In a large bowl, combine the lime juice and zest, cayenne pepper, rice wine vinegar and honey. Whisk in the olive oil and season with salt and pepper to taste.
  • Add the jícama, cucumber, scallions, peanuts and cilantro and toss well to combine. Then, add the crab and gently toss, taking care not to break up the crab meat. Serve over lettuce or in individual cups accompanied by tostadas or crackers.
Ingredients
  • 6 tablespoons freshly squeezed lime juice
  • Zest of 2 limes
  • 1/4 teaspoon cayenne pepper or to taste
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 3 tablespoons extra virgin olive oil
  • kosher or coarse sea salt to taste
  • freshly ground black pepper to taste
  • 1 small jícama peeled and julienned
  • 1 large English cucumber peeled, seeded and julienned
  • 3 scallions thinly sliced
  • 1/4 cup roasted peanuts crushed , or more to taste
  • 2 tablespoons chopped cilantro
  • 1 pint jumbo lump crab meat picked through thoroughly for cartilage and shells
  • Romain lettuce to accompany (optional)
  • Tostadas homemade or store-bought, or crackers, to accompany (optional)
To Prepare
  • In a large bowl, combine the lime juice and zest, cayenne pepper, rice wine vinegar and honey. Whisk in the olive oil and season with salt and pepper to taste.
  • Add the jícama, cucumber, scallions, peanuts and cilantro and toss well to combine. Then, add the crab and gently toss, taking care not to break up the crab meat. Serve over lettuce or in individual cups accompanied by tostadas or crackers.

  • Mary

    This salad was wonderful. Thank you Pati

    • Pati

      Delighted you tried it and liked it, Mary!

  • Diego Rosales

    This was excellent, it was the first time trying Jicama and it was delicious. The only thing I did differentlywas to add a teaspoon of sesame toasted oil… It felt like the right thing to do because of the rice wine vinegar.
    !

    • Pati

      Yay!! Thank you so much for trying it!

  • Roseann Salazar

    Hi Pati – love your show! Made the Crab, Cucumber and Jícama Salad and it was a hit! Next up is the Beef Barbacoa Sliders. You are awesome! Thank you!

    • Pati

      THANK YOU, Roseann!!

  • Louise

    I’m making this over this weekend!

    • Pati

      Yay, Louise!! Hope you enjoy!

  • Myrla

    Me encanta tu programa! I watch it with my little girls and they get excited to go to the kitchen and try out your recipes. Muchisimas gracias!

    • Pati

      Gracias! You will have to let me know what you try!!