Piquant Crab on JÃcama Wedges
- Preparing Time: -
- Total Time: -
- Served Person: Makes 40
- 2 tablespoons fresh lime juice, or to taste
- Carbohydrate 3 g(1%)
- Cholesterol 5 mg(2%)
- Fat 0 g(0%)
- Fiber 1 g(5%)
- Protein 1 g(3%)
- Saturated Fat 0 g(0%)
- Sodium 124 mg(5%)
- Calories 17
Preparation Peel jÃcama and cut crosswise into 1/4-inch-thick rounds. Cut each round into 6 or 8 wedges. In a sealable plastic bag toss wedges with 1 tablespoon lime juice to coat. Wedges may be made 1 day ahead and chilled in bag. Pick over crab meat, removing cartilage, and shred meat. Crab meat may be prepared 1 day ahead and chilled, covered. In a bowl combine crab meat, salsa, remaining tablespoon lime juice, and salt to taste. Top each jÃcama wedge with 1 tablespoon crab mixture and a coriander leaf.
Preparation Peel jÃcama and cut crosswise into 1/4-inch-thick rounds. Cut each round into 6 or 8 wedges. In a sealable plastic bag toss wedges with 1 tablespoon lime juice to coat. Wedges may be made 1 day ahead and chilled in bag. Pick over crab meat, removing cartilage, and shred meat. Crab meat may be prepared 1 day ahead and chilled, covered. In a bowl combine crab meat, salsa, remaining tablespoon lime juice, and salt to taste. Top each jÃcama wedge with 1 tablespoon crab mixture and a coriander leaf.
