Crab Jicama "Seviche" on Cucumber

By Letha_McWey

I have made this as an hors d'oeuvres for tailgates and parties. It can be made the day ahead and chill in refrigerator until party time :)

Ingredients

• 1 sm Jicama (peeled and cut in 1/2)
• 1/4 lb Lump Crab Meat (approx. 3/4 C)
• 2 TBLS Fresh Lime Juice
• 2 TBLS Scallion Greens (chopped)
• 2 Jalapeno Peppers (seeded/chopped)
• 2 Serrano peppers (seeded/chopped)
• Wear Rubber Gloves when preparing peppers
• 1/3 C Plum/Roma Tomatoe (seeded/chopped)
• 1/2 tsp Garlic Clove (minced)
• 1 Avocado (mashed)
• 1 Cucumber (seedless/English variety)

Preparation

Step 1

Finely chop 1/2 jicama or enough to measure 1/2 c, shred remaining half or enough to measure 1/3 c. Reserve any remaining jicama for another use.

In a small bowl stir together jicama, crab, 1 1/2 tbls lime juice, scallion, peppers, tomato, and 1/4 tsp garlic. Season with salt and pepper to taste.

Halve avocado, reserving half for another use. In a small bowl mash remaining avocado, remaining 1 1/2 tsp lime juice, and remaining 1/4 tsp garlic with salt to taste and mash until smooth. Seviche and avocado mixtures maybe prepared 4 hours ahead and chilled separately, their surfaces covered with plastic wrap.

Cut cucumber crosswise diagonally into 24 1/4" thick slices. Top each cucumber slice with 1/2 tsp avocado mixture and 1 tsp seviche mixture.