Jicama crab cones

Executive Chef Porfirio Gomez
Andrei's, Irvine

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.

Ingredients

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

Directions

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