Other Mariscos/

Crab Salpicon

Salpicon de Jaiba
This is one of the optional toppings for the Luxury Guacamole Bar.

Recipe from Season 7, Mexico—One Plate at a Time

Servings: 12as part of a guacamole bar


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


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.


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