Califonia Bountiful

Jicama crab cones

What do you do when the pastry cones for the crab appetizers are nowhere to be found? Improvise! That's how this appetizer received a healthy update.

Executive Chef Porfirio Gomez
Andrei's, Irvine

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1 lb. Dungeness crabmeat
1/4 cup mayonnaise
4 tbsp. finely chopped dill
Zest of 1 lemon
1 medium-sized jicama
Microgreens, for garnish


In a medium bowl, mix together crabmeat, mayonnaise, dill and lemon zest. Peel jicama and use a mandoline to cut about 16 paper-thin sheets. To prevent breakage, soak in ice-cold water until edges begin to curl, about 5 minutes. Place on paper towels to dry. Spread each jicama sheet with about 2 tbsp. crab mixture, then roll to form a cone. Affix with cocktail toothpicks to hold the shape, if needed. Garnish with microgreens.

Serves 4

Photo: © 2018 Ajenda Public Relations

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