JICAMA CANAPES WITH AVOCADO AND CRAB SALAD

By Clarabell

Ingredients

• 1 large jicama
• 2 med ripe avocados
• 3/4 c finely chopped tomato, seeded
• 1/2 c finely diced red bell pepper
• 1 T minced jalapeno, seeded
• 1 t salt
• 4 t fresh lime juice, divided
• 6 oz fresh crab meat, divided
• 36 cilantro leaves
• Pinch cayenne pepper

Preparation

Step 1

Peel and slice the jicama into 1/8 inch thick slices. Cut the slices into 1 by 3 inch strips or use a small decorative cookie cutter to cut out shapes. Cover the slices with a damp towel to keep fresh.

Cut the avocados in half and remove the pits. Scoop the pulp into a med bowl and mash with a fork. Add the tomato, red pepper, jalapeno, salt, and 2 t lime juice.

Gently break the crab into small pieces, setting aside a few larger pieces to cut up for garnish. Stir about 1 c crabmeat into the salad.

Spoon 1 T of the salad on each jicama slice and arrange the topped slices on a platter.

Drizzle the remaining 2 t lime juice over the canapés. Cut the remaining crabmeat into slivers and place sliver on top of each canapé. Secure one cilantro leaf under each piece of crab. Sprinkle a pinch of cayenne over the top of each and serve.