Crab Salad With Jicama, Avocado and Edamame

  • Total Time:
  • Servings: 4

Related Video

More Videos
Making sushi with Celtics’ Player Kelly Olynyk

Ingredients

  • 1/2 cup shelled edamame
  • 1/2 pound lump crab, picked over
  • 1/2 cup julienned jicama
  • 1 Hass avocado, diced
  • 2 scallions, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lime juice

How to make this recipe

  1. In a small saucepan of boiling salted water, cook the edamame until tender, about 5 minutes. Drain and cool under running water, then pat dry. Transfer the edamame to a bowl and add the crab, jicama, avocado, scallions, olive oil and lime juice. Season with salt and pepper, toss gently and serve.
Contributed By Published May 2012





463558 recipes/september-2007-crab-salad-with-jicama-avocado-and-edamame 2013-12-06 Grace Parisi spring|summer|salads|4|basic-easy|fast|no-cook|web-exclusive|weeknight-dinner|lunch may-2012,grace parisi,crab salad with jicama avocado and edamame,easy seafood salad,entree salad recipe,spring salad recipe recipes,september-2007-crab-salad-with-jicama-avocado-and-edamame 463558
Close