No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Crab-Jicama Salpicon

Salpicon is a salsa-like filling or topping. This crab-jicama variety (right, in photo) comes from chef Rick Bayless, and it's part of his Cinco de Mayo guacamole bar. Get All the Recipes

  • yield: Makes 2 cups

advertisement

advertisement

Ingredients

  • 8 ounces crab meat, picked over for stray bits of shell
  • 1/3 small jicama, peeled and cut into 1/4-inch pieces (a heaping 1/2 cup)
  • 3 scallions, trimmed and cut crosswise into 1/4-inch pieces
  • 1/3 cup chopped fresh cilantro leaves
  • 2 tablespoons fresh lime juice
  • Coarse salt

Directions

  1. Step 1

    In a medium bowl, mix together crab meat, jicama, scallions, cilantro, and lime juice; season with about 1/2 teaspoon salt. Cover and refrigerate until ready to serve.

Source
The Martha Stewart Show, May 2010

advertisement

advertisement