Jicama Canapés With Avocado And Crab Salad

By á-170456

Ingredients

• 1 large jicama - (abt 2 1/4 lbs)
• 2 medium ripe avocados
• 3/4 cup finely-chopped seeded tomato - (abt 2 medium)
• 1/2 cup finely-diced red bell pepper
• 1 tablespoon minced seeded jalapeño
• 1 teaspoon salt
• 4 teaspoons fresh lime juice divided
• 6 ounces fresh crabmeat divided
• 36 cilantro leaves
• 1 pinch cayenne pepper

Details

Servings 36

Preparation

Step 1

Peel and slice the jicama into one-eighth-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 medium bowl and mash with a fork. Add the tomato, red pepper, jalapeño, salt and 2 teaspoons lime juice.

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

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

Drizzle the remaining 2 teaspoons lime juice over the canapés. Cut the remaining crabmeat into slivers and place a 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.

This recipe yields 36 canapés.

Each canapé: 34 calories; 1 gram protein; 4 grams carbohydrates; 2 grams fiber; 2 grams fat; 0 saturated fat; 4 mg. cholesterol; 81 mg. sodium.