Title: Grilled Softshell Crabs with Jicama Salad
Categories: To, Send
Yield: 4 Servings

1 md Jicama; Peeled And Julienned
3 md Cucumbers; Peeled And Seeded
1 c Fresh Cilantro; Coarsely
-Chopped
7 tb Extra-Virgin Olive Oil
5 tb Fresh Lime Juice
Salt
8 Softshell Crabs; Cleaned
4 Lime Wedges
4 Sprigs Cilantro

1. Julienne cucumbers, and combine with jicama, and 1/2 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 on Jan
8, 1998