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Lobster and Crab Flatbread with Jicama Slaw

Servings: 4
Author: Atlantic Canada Lobster



  • 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


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



  • 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.


  • 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.