Crab-jicama Salpicon

Name: Crab-jicama Salpicon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Coarse salt; 227 grams crab meat, picked over for stray bits of shell; 79 milliliters chopped fresh cilantro leaves; 0 smalls jicama, peeled and cut into 1/4-inch pieces (a heaping 1/2 cup); 2 Tbsps fresh lime juice; 3 scallions, trimmed and cut crosswise into 1/4-inch pieces

Crab-jicama Salpicon might be just the side dish you are searching for. One serving contains 37 calories, 5g of protein, and 0g of fat. This recipe serves 8. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of coarse salt, jicama, lime juice, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Ingredients

Servings:

8servings

Coarse salt 227grams

crab meat, picked over for stray bits of shell 79milliliters

chopped fresh cilantro leaves 0smalls

jicama, peeled and cut into 1/4-inch pieces (a heaping 1/2 cup)2Tbsps

fresh lime juice 3

scallions, trimmed and cut crosswise into 1/4-inch pieces

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.