Piquant Crab On Jícama Wedges Recipes

20 BEST WAYS TO COOK JICAMA

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a jicama recipe in 30 minutes or less!

GRILLED SOFT SHELL CRABS WITH JICAMA SALAD

Steps:

• Combine jicama, cucumber, and 1/2 cup chopped cilantro in a medium bowl. Dress with 4 tablespoons olive oil and 4 tablespoons lime juice. Season with salt, mix well and set aside.
• In a separate bowl, combine tomatoes, chiles, garlic, onions, avocado and remaining chopped cilantro. Dress with remaining lime juice, season with salt, mix gently and set aside.
• Lightly brush a hot grill or grill pan with 1 tablespoon of olive oil. Brush crabs with remaining 2 tablespoons oil, then place on grill and cook until firm, about 2 or more minutes on each side.
• To serve, divide jicama salad and tomato-avocado salsa between four plates. Top each plate with 2 crabs and garnish with cilantro sprigs and lime wedges.

CRAB JíCAMA "SEVICHE" ON CUCUMBER

Steps:

• Peel jícama and cut in half. Finely chop half of jícama, or enough to measure 1/2 cup, and shred remaining half, or enough to measure 1/3 cup. Reserve any remaining for another use.
• In a small bowl stir together jícama, crab, 1 1/2 tablespoons lime juice, scallion, chili, tomato, and 1/4 teaspoon garlic. Season "seviche" with salt and pepper.
• Halve avocado, reserving half for another use. In small bowl with a fork mash remaining avocado, remaining 1 1/2 teaspoons lime juice, and remaining 1/4 teaspoon garlic with salt to taste until smooth. Seviche and avocado mixtures may be made 4 hours ahead and chilled separately, their surfaces covered with plastic wrap.
• Cut cucumber crosswise diagonally into twenty-four 1/4-inch-thick slices. Top each cucumber slice with 1/2 teaspoon avocado mixture and 1 teaspoon seviche mixture.

PIQUANT CRAB ON JíCAMA WEDGES

Steps:

• Peel jícama 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 jícama wedge with 1 tablespoon crab mixture and a coriander leaf.