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Ingredients

1. 1/2 cup shelled edamame
2. 1/2 pound lump crab, picked over
3. 1/2 cup julienned jicama
4. 1 Hass avocado, diced
5. 2 scallions, thinly sliced
6. 2 tablespoons extra-virgin olive oil
7. 1 tablespoon fresh lime juice

Directions

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.