Name: Lobster and Crab Flatbread with Jicama Slaw
Ingredients: 2 Ripe avocados; 3 tbsp Lime juice; ½ tsp Salt; 1 Yomato, seeds removed, finely diced; 2 Green onions, chopped; ½ Jalapeno pepper, finely diced; 2 tbsp Fresh cilantro, coarsely chopped; 1-½ cups Julienned jicama; ¼ cup Julienned red pepper; ½ cup Julienned carrot; 2 tbsp Sugar; 2 tbsp Lime juice; 3 tbsp Vegetable oil; 4 10-inch flatbreads; 8 tbsp Cream cheese softened; 1 cup Cooked lobster meat, chopped; 1 cup Cooked crab meat

Print Recipe

Lobster and Crab Flatbread with Jicama Slaw

Servings: 4

Author: Atlantic Canada Lobster

Ingredients

Guacamole

2 Ripe avocados
3 tbsp Lime juice
½ tsp Salt
1 Yomato, seeds removed, finely diced
2 Green onions, chopped
½ Jalapeno pepper, finely diced
2 tbsp Fresh cilantro, coarsely chopped

Jicama Slaw

1-½ cups Julienned jicama
¼ cup Julienned red pepper
½ cup Julienned carrot
2 tbsp Sugar
2 tbsp Lime juice
3 tbsp Vegetable oil

Flatbread

4 10-inch flatbreads
8 tbsp Cream cheese softened
1 cup Cooked lobster meat, chopped
1 cup Cooked crab meat

Instructions

Guacamole

Cut the avocados in half, remove the pit and scoop out, put the avocado into a bowl.
Mash the avocado with a fork and add the lime juice, salt, tomato, onion, jalapeno and cilantro.
Stir to blend.
Cover and refrigerate.

Jicama Slaw

Place all the ingredients into a bowl and toss to blend.

Flatbreads

To assemble the flatbreads, spread 2 tablespoons of cream cheese on each of the four flatbreads.
Divide the guacamole, lobster and crab meat evenly onto each of the flatbreads.
Roll each flatbread folding in each end.
To serve, cut each flatbread in half to present the filling; add the jicama slaw on the side.