Jicama Canapés With Avocado And Crab Salad - 4g Carbs, 2g Fiber
1 large jicama, about 2 1/4 lbs.
2 medium ripe avocados
3/4 cup finely-chopped seeded tomato
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
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.
Makes 36 canapés.
Calories 34, Fat 2 g, Carbs 4 g, Sodium 81 mg, Fiber 2 g.
No comments:
Post a Comment