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A PatiJinich.com Recipe

Crab, Cucumber and Jícama Salad

Ensalada de Cangrejo, Pepino y Jícama
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Recipe Yield

4 servings

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.