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Appetizers, Healthy Eating

Jicama canapes with avocado and crab salad

Jicama canapes with avocado and crab salad
Lawrence K. Ho / Los Angeles Times

Everyone loves canapes. They're beautiful, inviting, and terribly tasty. They make a great splash either as a prelude to dinner served with glasses of sparkling wine or as an event on their own with cocktails. Canapes set a tone, alerting ... Read more

Total time: 50 minutes | Makes 36 canapes
  • 1 large jicama (about 2 1/4 pounds)
  • 2 medium ripe avocados
  • 3/4 cup finely chopped tomato, seeded (about 2 medium)
  • 1/2 cup finely diced red bell pepper
  • 1 tablespoon minced jalapeno, seeded
  • 1 teaspoon salt
  • 4 teaspoons fresh lime juice, divided
  • 6 ounces fresh crabmeat, divided
  • 36 cilantro leaves
  • Pinch cayenne pepper

Step 1Peel 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.

Step 2Cut 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, jalapeno, salt and 2 teaspoons lime juice.

Step 3Gently 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.

Step 4Spoon 1 tablespoon of the salad on each jicama slice and arrange the topped slices on a platter.

Step 5Drizzle the remaining 2 teaspoons lime juice over the canapes. Cut the remaining crabmeat into slivers and place a sliver on top of each canape. Secure one cilantro leaf under each piece of crab. Sprinkle a pinch of cayenne over the top of each and serve.

Note: From Alexandra and Eliot Angle.


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