Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Recipes from Chef Rick Bayless

Crab Salpicon

Salpicon de Jaiba

Makes 2 cups, serving 12 as part of a party

This is one of the optional topping for the Luxury Guacamole Bar

Recipe from Season 7 Mexico - One Plate at a Time

Ingredients

8 ounces crab meat, picked over for stray bits of shell
1/3 of a small jícama, peeled and cut into 1/4-inch pieces (you’ll have a generous 1/2 cup)
3 green onions, roots and wilted outer leave removed, cut cross-wise into 1/4-inch pieces (you’ll have about 1/3 cup)
1/3 cup (loosely packed) chopped fresh cilantro (thick bottom stems cut off)
2 tablespoons fresh lime juice

Directions

In a medium bowl, combine the crab, jícama, green onion, cilantro and lime juice.  Taste and season with salt, usually about a generous 1/2 teaspoon.  Cover and refrigerate.
 

Recipes