Spicy Crab Salad With Carrots and Jicama

• 1 pound lump crab meat, picked over for shells
• 3 hot green chilies, seeded and minced
• 3/4 teaspoon kosher salt
• Freshly ground pepper to taste
• 2 tablespoons fresh lime juice
• 1/2 medium jicama, peeled and coarsely shredded
• 2 medium carrots, peeled and coarsely shredded
• 3 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh cilantro
• 2 cups stemmed watercress

1. Put the crab meat in a mixing bowl, add the chilies, 1/2 teaspoon salt, pepper and lime juice and toss gently, being careful to break up the crab meat as little as possible.
2. In another bowl, toss together the jicama, carrots and lemon juice.
3. (The salad can be prepared to this point up to an hour ahead.)
4. Add the remaining 1/4 teaspoon salt, the mint and the cilantro and toss to combine.
5. Divide the crab meat among 6 plates, mounding it in the center, and surround with the watercress.
6. Scatter the jicama and carrots over the crab and serve immediately.

crab meat, green chilies, kosher salt, freshly ground pepper, lime juice, jicama, carrots, lemon juice, fresh mint, fresh cilantro, watercress

Taken from cooking.nytimes.com/recipes/4954 (may not work)