Crab, Cucumber and Jícama Salad

Name: Crab, Cucumber and Jícama Salad
Ingredients: 6 tablespoons freshly squeezed lime juice; Zest of 2 limes; 1/4 teaspoon cayenne pepper (or to taste); 3 tablespoons rice wine vinegar; 1 tablespoon honey; 3 tablespoons extra virgin olive oil; kosher or coarse sea salt (to taste); freshly ground black pepper (to taste); 1 small jícama (peeled and julienned); 1 large English cucumber (peeled, seeded and julienned); 3 scallions (thinly sliced); 1/4 cup roasted peanuts (crushed , or more to taste); 2 tablespoons chopped cilantro; 1 pint jumbo lump crab meat (picked through thoroughly for cartilage and shells); Romain lettuce (to accompany (optional)); Tostadas (homemade or store-bought, or crackers, to accompany (optional))

"Crab, Cucumber and Jícama Salad recipe from Pati's Mexican Table Season 3, Episode 9 “Pot Luck Party”..."

INGREDIENTS

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6 tablespoons freshly squeezed lime juice

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Zest of 2 limes

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1/4 teaspoon cayenne pepper (or to taste)

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3 tablespoons rice wine vinegar

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1 tablespoon honey

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3 tablespoons extra virgin olive oil

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kosher or coarse sea salt (to taste)

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freshly ground black pepper (to taste)

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1 small jícama (peeled and julienned)

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1 large English cucumber (peeled, seeded and julienned)

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3 scallions (thinly sliced)

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1/4 cup roasted peanuts (crushed , or more to taste)

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2 tablespoons chopped cilantro

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1 pint jumbo lump crab meat (picked through thoroughly for cartilage and shells)

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Romain lettuce (to accompany (optional))

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Tostadas (homemade or store-bought, or crackers, to accompany (optional))

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