Spicy Crab Salad With Carrots And Jicama Recipes

Steps:

• In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.

Steps:

• Peel and slice the jicama into 1 by 3-inch strips about 1/8-inch thick; you should have 20 to 24 slices total. Cover with a damp towel and set aside.
• Cut the avocados in half and remove the pits. Scoop the pulp into a bowl and mash with a fork. Add the tomato, bell pepper, jalapeno, salt, and lemon juice, and mix well. Taste and adjust the salt and lemon juice. Stir in the crabmeat.
• Spread 1 tablespoon of the salad on each jicama slice, or serve as a dip with jicama as the crudite. This is not a make-ahead dish.

Steps:

• In a small bowl, mix the first six ingredients; gently stir in crab. If desired, spread over bread. Serve with lime wedges if desired.

Steps:

• Combine jicama, orange chunks, red bell pepper, cucumber, sweet yellow and orange peppers, radishes, Thai chile peppers, jalapeno pepper, cilantro, lemon juice, and black pepper in a large bowl.
• Cover the bowl with plastic wrap and refrigerate until flavors blend, about 30 minutes.

Steps:

• Put the crab meat in a mixing bowl, add the chilies, 1/2 teaspoon salt, pepper and lime juice and toss gently, being careful to break up the crab meat as little as possible.
• In another bowl, toss together the jicama, carrots and lemon juice. (The salad can be prepared to this point up to an hour ahead.) Add the remaining 1/4 teaspoon salt, the mint and the cilantro and toss to combine.
• Divide the crab meat among 6 plates, mounding it in the center, and surround with the watercress. Scatter the jicama and carrots over the crab and serve immediately.

Steps:

• Preheat oven to 375°. Combine the first 12 ingredients. Refrigerate, covered, at least 1 hour., Meanwhile, on a lightly floured surface, unfold puff pastry. Roll each pastry into a 10-in. square; cut each into twenty-five 2-in. squares. Using a round 1-1/2-in. cookie cutter, cut out the centers of half the puff pastry squares. Whisk egg and water; brush over pastry. Place cutout squares on top of solid squares; transfer to parchment-lined baking sheets., Bake until golden brown, about 18 minutes. Cool to room temperature. Once cool, spoon 1 heaping tablespoon of crab salad into center of each cooked pastry. If desired, top with minced parsley and seasoning. Serve immediately.

Steps:

• In a large bowl, mix the jicama, carrots, pineapple, and jalapeño. In a small bowl, whisk together the lime juice, oil, and salt. Pour over the salad and toss to coat. Refrigerate at least an hour. Serve cold. NOTE: To prevent too much juice from accumulating in the salad, add the pineapple just before serving. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• In a small saucepan of boiling salted water, cook the edamame until tender, about 5 minutes.
• Drain and cool under running water, then pat dry.
• Transfer the edamame to a bowl and add the crab, jicama, avocado, scallions, olive oil and lime juice.
• Season with salt and pepper, toss gently and serve.

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.