Crab Salad with Radishes, Jicama, and Jalapenos

By • May 19, 2012 • 5 Comments

9 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: This crab salad might taste best on a white sandy beach with a margarita in hand, but it goes just as well in the city with a glass of white wine. Fresh lump crab meat combined with crunchy vegetables and the classic combination of cilantro, lime, jalapeno and avocado makes the perfect Spring or Summer salad. Waverly

Serves 4-6

  • 1 pound lump crab meat
  • 1 cup thinly sliced radishes, any type
  • 2 cups 1/2-inch long matchsticks of jicama (peel the jicama, slice it in half and work from there)
  • 2 large tomatoes, chopped
  • 2 avocados, pitted and chopped
  • 2 jalapeños, stemmed, seeded, and finely chopped
  • 1/2 cup chopped cilantro, loosely packed
  • 1/2 cup cotija cheese, shredded
  • sea salt, to taste
  • 1/2 cup extra virgin olive oil
  • 1/3 cup fresh lime juice, plus more to taste
  • 1 large clove garlic, smashed and finely chopped
  • 6 cups lettuce (butter, romaine, spinach, etc)
  • 12 corn tortillas, cut into quarters and lightly fried in hot olive oil just until crisp on both sides
  1. TOSS: In a large bowl, combine the crab meat, radishes, jicama, tomatoes, avocados, jalapeños, cilantro, and cheese. Season with a little sea salt and pepper. Gently toss. In a small bowl, whisk together the olive oil, lime juice, and garlic until it is emulsified. Pour about half of the vinaigrette over the crab salad and gently toss. Taste and adjust the seasonings adding more lime juice, salt, or pepper.
  2. SERVE: Divide lettuce among plates. Drizzle each plate of lettuce with a little vinaigrette. Place a mound of the crab salad on top of the lettuce. Serve with fried corn tortillas. Note: this is also delicious wrapped in warm corn tortillas.
Jump to Comments (5)

Comments (5) Questions (0)


over 1 year ago lawprof

I enjoyed this on a warm autumn evening, with a few adaptations. I halved the amount of jicama, substituted grated parmesan for the cotija cheese (which I could not find locally), and added a quarter cup of Vidalia onion. The salad was tasty and crisp, but lacked something. Next time I'd increase the cilantro, use red onions, and add a little hot sauce. I a looking forward to experimenting with variations on this recipe next spring.


almost 3 years ago EmilyC

Yum -- your salad combines some of my favorite ingredients and looks and sounds absolutely delicious.


almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Wonderful salad, crunchy and delicious. It is the perfect seasonal salad!


almost 3 years ago Bevi

This is mouth watering - sounds like a perfect seasonal salad.


almost 3 years ago Lizthechef

Your recipe is lovely and your photo is gorgeous.