SPICY CRAB SALAD WITH CARROTS AND JICAMA

Spicy Crab Salad With Carrots and Jicama image

Provided by Molly O'Neill

Categories easy, quick, salads and dressings

Time 10m

Yield Six servings

Number Of Ingredients 11

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Ingredients

1 pound lump crab meat, picked over for shells
3 hot green chilies, seeded and minced
3/4 teaspoon kosher salt
Freshly ground pepper to taste
2 tablespoons fresh lime juice
1/2 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

Steps:

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.

Nutrition Facts : @context http, Calories 108, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 1 gram, Fiber 4 grams, Protein 15 grams, SaturatedFat 0 grams, Sodium 466 milligrams, Sugar 3 grams, TransFat 0 grams