Grilled Soft Shell Crabs With Jicama Salad

wtorek, 11 lutego 2014

Grilled Soft Shell Crabs With Jicama Salad

Time: 25 mins


  • 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


  • 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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