Ingredients for Grilled Soft Shell Crabs With Jicama Salad
- 2 cups diced jicama
- Cucumbers
- 1 cup chopped fresh cilantro
- Extra Virgin Olive Oil
- Fresh Lime Juice
- Salt and freshly ground black pepper to taste
- 1 cup chopped tomatoes
- Serrano Chilies
- Garlic Clove
- White Onion
- 1 ripe avocado, diced
- Soft Shelled Crabs
- Lime
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How to Make Grilled Soft Shell Crabs With Jicama Salad
- In a medium bowl, combine 2 cups diced jicama, 1 cup diced cucumber, and 1/2 cup chopped fresh cilantro.
- Whisk together 4 tablespoons olive oil and 4 tablespoons fresh lime juice. Pour over the jicama mixture.
- Season generously with salt and freshly ground black pepper. Toss gently to combine and set aside.
- In a separate bowl, combine 1 cup chopped tomatoes, 1-2 serrano chiles, finely minced (adjust to your spice preference), 2 cloves minced garlic, 1/2 cup finely chopped red onion, 1 ripe avocado, diced, and the remaining 1/2 cup chopped fresh cilantro.
- Add 2 tablespoons fresh lime juice to the tomato mixture. Season with salt and freshly ground black pepper. Gently toss to combine and set aside.
- Lightly brush a hot grill or grill pan with 1 tablespoon olive oil.
- Brush both sides of 4 soft shell crabs with the remaining 2 tablespoons olive oil. Place crabs on the hot grill and cook for 2-3 minutes per side, or until golden brown and firm.
- Divide the jicama salad and tomato-avocado salsa evenly among four plates.
- Top each plate with 2 grilled soft shell crabs. Garnish with fresh cilantro sprigs and lime wedges.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
42g
Fat
22g
Carbs
12g
