Ingredients
- 1 pound lump crab meat, picked over for shells
- 3 hot green chilies, seeded and minced
- ¾ teaspoon kosher salt
- Freshly ground pepper to taste
- 2 tablespoons fresh lime juice
- ½ medium jicama, peeled and coarsely shredded
- 2 medium carrots, peeled and coarsely shredded
- 3 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh cilantro
- 2 cups stemmed watercress
- Nutritional Information
Nutritional analysis per serving (6 servings)
88 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 14 grams protein; 73 milligrams cholesterol; 737 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Six servings
Preparation
- 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.
10 minutes
Dining and Cooking