Grilled Soft Shell Crabs With Jicama Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I love softshell crabs! This recipe is from Rick Bayless and Saveur magazine. It is wonderful! Ingredients:
1 medium jicama, peeled and julienned |
3 medium cucumbers, peeled, seeded and julienned |
1 cup cilantro, roughly chopped |
7 tablespoons extra virgin olive oil |
5 tablespoons fresh lime juice |
salt, to taste |
2 medium tomatoes, diced |
3 serrano chilies, seeded and minced |
1 garlic clove, peeled and minced |
1 medium white onion, peeled and finely chopped |
1 avocado, peeled and diced |
8 soft shelled crabs, cleaned |
1 lime, cut into wedges |
Directions:
1. Combine jicama, cucumber, and 1/2 cup chopped cilantro in a medium bowl. Dress with 4 tablespoons olive oil and 4 tablespoons lime juice. Season with salt, mix well and set aside.
2. In a separate bowl, combine tomatoes, chiles, garlic, onions, avocado and remaining chopped cilantro. Dress with remaining lime juice, season with salt, mix gently and set aside.
3. Lightly brush a hot grill or grill pan with 1 tablespoon of olive oil. Brush crabs with remaining 2 tablespoons oil, then place on grill and cook until firm, about 2 or more minutes on each side.
4. To serve, divide jicama salad and tomato-avocado salsa between four plates. Top each plate with 2 crabs and garnish with cilantro sprigs and lime wedges.
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