Hearts of palm and Jicama salad is best when prepared well ahead of when it is eaten. Prepare it in the morning and let it hang out in the refrigerator for at least an hour before serving. It gets better the longer it sits.
Drain, rinse and slice one large can (15 oz) of hearts of palm and mix with one half red onion (sliced and diced), one diced yellow sweet pepper, one Jicama peeled and cut into small matchsticks, two or more Jalapenos seeded and minced. Add at least one-quarter cup of chopped, fresh cilantro–more is optional for taste. Finally, add one-quarter freshly squeezed lime juice and fresh orange juice.
Later in the day when the Hearts of Palm and Jicama salad has been sitting in the refrigerator for several hours prepare crab cakes pan fried in your oil of choice. These can be prepared in appetizer size or as entree size portions after mixing the following ingredients: one pound of lump crab meat (claw meat is fine as well), two eggs, two teaspoons of Worcestershire sauce, one teaspoon of dry mustard, two tablespoons of mayonnaise, one teaspoon of freshly squeezed lemon juice, three teaspoons of prepared mustard (your choice), three teaspoons of melted butter, one teaspoon of freshly chopped parsley, one teaspoon of Old Bay seasoning and a half cup of breadcrumbs.
Serve Hearts of Palm and Jicama Salad together with crab cakes immediately after frying the crab cakes as an appetizer or as a light lunch or dinner.