Crab Salad With Jicama, Avocado and Edamame

  • Total Time:
  • Servings: 4

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  • 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

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