For the jicama slaw: Put the jicama in a large bowl and toss with the sugar, lime juice and salt. Let marinate for 1 hour or as long as overnight.
Add the cilantro, chili powder and bell peppers and toss to combine.
For the king crab: In large mixing bowl, combine the king crab, mayonnaise, chives, lemon juice, vinegar, hot sauce and salt and pepper to taste. Add 1/2 cup of the jicama slaw and gently mix.
Divide the mixture evenly among the rolls. Secure each top bun with a cocktail toothpick and serve immediately.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of 40/40 Club