Grilled Soft Shell Crabs With Jicama Salad - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
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.