Grilled softshell crabs with jicama salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Jicama; Peeled And Julienned |
| 3 | mediums | Cucumbers; Peeled And Seeded |
| 1 | cup | Fresh Cilantro; Coarsely Chopped |
| 7 | tablespoons | Extra-Virgin Olive Oil |
| 5 | tablespoons | Fresh Lime Juice |
| Salt | ||
| 8 | Softshell Crabs; Cleaned | |
| 4 | Lime Wedges | |
| 4 | Sprigs Cilantro | |
Directions
1. Julienne cucumbers, and combine with jicama, and ½ cup chopped cilantro in a medium bowl. Dress with 4 Tbsp. olive oil and 4 Tbsp. lime juice. Season to taste with salt, mix well, and set aside.
2. Lightly brush a hot grill or grill pan with 1 Tbsp oil. Brush crabs with remaining oil, then place on grill and cook unril firm, about 2 minutes per side. To serve, divide jicama salad among 4 plates and top with 2 grilled crabs each. Garnish with cilantro and lime wedges.
Anthony's Seafood - live softshell crabs delievered February-September 1-908-269-5166 About $30.00 / dozen Recipe by: Saveur, May/June 1997 Posted to MC-Recipe Digest V1 #993 by Suzy Wert <SuzyWert@...> on Jan 8, 1998
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