Crab Jícama Salpicón Recipe
Ingredients
- 8 ounces crab meat, picked over for stray bits of shell
- 1/3 of a small jícama, peeled and cut into ¼-inch pieces (a generous ½ cup)
- 3 green onions, roots and wilted outer leaves removed, cut cross-wise into ¼-inch pieces (about 1/3 cup)
- 1/3 cup loosely-packed chopped fresh cilantro leaves
- 2 tablespoons fresh lime juice
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