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Grilled Soft Shell Crabs With Jicama Salad

  • 25minutes
  • 458calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B6, B12, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 medium jicama , peeled and julienned

  2. 3 medium cucumbers , peeled, seeded and julienned

  3. 1 cup cilantro , roughly chopped

  4. 7 tablespoons extra virgin olive oil

  5. 5 tablespoons fresh lime juice

  6. salt , to taste

  7. 2 medium tomatoes , diced

  8. 3 serrano chilies , seeded and minced

  9. 1 garlic clove , peeled and minced

  10. 1 medium white onion, peeled and finely chopped

  11. 1 avocado , peeled and diced

  12. 8 soft shelled crabs , cleaned

  13. 1 lime , cut into wedges

Instructions Jump to Ingredients ↑

  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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