Piquant Crab on Jicama Wedges

• a 2-pound jicama
• 2 tablespoons fresh lime juice, or to taste
• 1/2 pound jumbo lump crab meat
• about 2 cupsFresh Tomato Salsa
• Garnish: about 40 fresh coriander leaves

1. Peel jicama and cut crosswise into 1/4-inch-thick rounds.
2. Cut each round into 6 or 8 wedges.
3. In a sealable plastic bag toss wedges with 1 tablespoon lime juice to coat.
4. Wedges may be made 1 day ahead and chilled in bag.
5. Pick over crab meat, removing cartilage, and shred meat.
6. Crab meat may be prepared 1 day ahead and chilled, covered.
7. In a bowl combine crab meat, salsa, remaining tablespoon lime juice, and salt to taste.
8. Top each jicama wedge with 1 tablespoon crab mixture and a coriander leaf.

jicama, lime juice, crab meat, tomato salsa, coriander leaves

Taken from www.epicurious.com/recipes/food/views/piquant-crab-on-jicama-wedges-14141 (may not work)