Recipe

Crab Louis Recipe

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Ingredients

Directions

Step #1 Peel jicama & cut in half.
Step #2 Finely chop half of jicama, or enough to measure 1/2 c, & shred remaining half, or enough to measure 1/3 c.
Step #3 Reserve any remaining for another use.
Step #4 In a small bowl stir together jicama, 1 1/2 tbsps lime juice, chili, crab, scallion, tomato & 1/4 tsp garlic.
Step #5 Spice up seviche with salt & pepper.
Step #6 Halve avocado, reserving half for another use.
Step #7 In small bowl with a fork mash remaining avocado, remaining 1 1/2 tsps lime juice, & remaining 1/4 tsp garlic with salt to taste until smooth.
Step #8 Seviche & avocado mixtures may be made 4 hrs ahead & chilled separately, their surfaces covered with plastic wrap.
Step #9 Cut cucumber crosswise diagonally into twenty-four 1/4-inch-thick slices.
Step #10 Top each cucumber slice with 1/2 tsp avocado mixture & 1 tsp seviche mixture.
Step #11 This recipe yields 24 hors d'oeuvres, serving 6.
Step #12 --.
Enjoy the Crab Louis recipe