Spicy Crab Salad With Carrots and Jicama

Name: Spicy Crab Salad With Carrots and Jicama
Total time: 10 min
Yield: Six 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

By Molly O'Neill

Total Time: 10 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; A Balanced Blowout

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Ingredients

Yield:Six servings

1pound lump crab meat, picked over for shells
3hot green chilies, seeded and minced
¾teaspoon kosher salt
Freshly ground pepper to taste
2tablespoons fresh lime juice
½medium jicama, peeled and coarsely shredded
2medium carrots, peeled and coarsely shredded
3tablespoons fresh lemon juice
2tablespoons chopped fresh mint
2tablespoons chopped fresh cilantro
2cups stemmed watercress

Ingredient Substitution Guide

Preparation

Step 1
Put the crab meat in a mixing bowl, add the chilies, ½ teaspoon salt, pepper and lime juice and toss gently, being careful to break up the crab meat as little as possible.
Step 2
In another bowl, toss together the jicama, carrots and lemon juice. (The salad can be prepared to this point up to an hour ahead.) Add the remaining ¼ teaspoon salt, the mint and the cilantro and toss to combine.
Step 3
Divide the crab meat among 6 plates, mounding it in the center, and surround with the watercress. Scatter the jicama and carrots over the crab and serve immediately.