- a 2-pound jícama
- 2 tablespoons fresh lime juice, or to taste
- 1/2 pound jumbo lump crab meat
- about 2 cupsFresh Tomato Salsa
- Garnish: about 40 fresh coriander leaves
- Peel jícama and cut crosswise into 1/4-inch-thick rounds. Cut each round into 6 or 8 wedges. In a sealable plastic bag toss wedges with 1 tablespoon lime juice to coat. Wedges may be made 1 day ahead and chilled in bag.
- Pick over crab meat, removing cartilage, and shred meat. Crab meat may be prepared 1 day ahead and chilled, covered. In a bowl combine crab meat, salsa, remaining tablespoon lime juice, and salt to taste.
- Top each jícama wedge with 1 tablespoon crab mixture and a coriander leaf.