Salpicon de Jaiba
This is one of the optional toppings for the Luxury Guacamole Bar.
Recipe from Season 7, Mexico—One Plate at a Time
INGREDIENTS
- 8 ounces crabmeat, picked over for stray bits of shell
- 1/3 of a small jicama, peeled and cut into 1/4-inch pieces (you’ll have a generous 1/2 cup)
- 3 green onions, roots and wilted outer leaves removed, cut cross-wise into 1/4-inch pieces (you’ll have about 1/3 cup)
- 1/3 cup (loosely packed) chopped fresh cilantro (thick bottom stems cut off)
- 2 tablespoon fresh lime juice
INSTRUCTIONS
In a medium bowl, combine the crab, jícama, green onion, cilantro and lime juice. Taste and season with salt, usually about a generous 1/2 teaspoon. Cover and refrigerate.
