Jicama Canapes With Avocado And Crab Salad

Recipe Ingredients

1		Jicama - (abt 2 1/4 lbs) (large)
2		Ripe avocados (medium)
3/4 cup	46g / 1.6oz	Finely-chopped seeded tomato - - (abt 2 medium)
1/2 cup	73g / 2.6oz	Finely-diced red bell pepper
1 tablespoon	15ml	Minced seeded jalapeño
1 teaspoon	5ml	Salt
4 teaspoons	20ml	Fresh lime juice - divided
6 oz	170g	Fresh crabmeat - divided
36		Cilantro leaves
1		Cayenne pepper

Recipe Instructions

Peel and slice the jicama into one-eighth-inch thick slices. Cut the slices into 1- by 3-inch strips or use a small decorative cookie cutter to cut out shapes. Cover the slices with a damp towel to keep fresh.

Cut the avocados in half and remove the pits. Scoop the pulp into a medium bowl and mash with a fork. Add the tomato, red pepper, jalapeño, salt and 2 teaspoons lime juice.

Gently break the crab into small pieces, setting aside a few larger pieces to cut up for garnish. Stir about 1 cup crabmeat into the salad.

Spoon 1 tablespoon of the salad on each jicama slice and arrange the topped slices on a platter.

Drizzle the remaining 2 teaspoons lime juice over the canapes. Cut the remaining crabmeat into slivers and place a sliver on top of each canape. Secure one cilantro leaf under each piece of crab. Sprinkle a pinch of cayenne over the top of each and serve.

This recipe yields 36 canapes.

Each canape: 34 calories; 1 gram protein; 4 grams carbohydrates; 2 grams fiber; 2 grams fat; 0 saturated fat; 4 mg. cholesterol; 81 mg. sodium.

Source:
The Los Angeles Times, 07-07-2004

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.