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Grilled Soft Shell Crabs With Jicama Salad

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“I love softshell crabs! This recipe is from Rick Bayless and Saveur magazine. It is wonderful!”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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