| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Send, To |
4 |
Servings |
INGREDIENTS
| 1 |
|
Jicama, Peeled And Julienned |
| 3 |
|
Cucumbers, Peeled And Seeded |
| 1 |
c |
Fresh Cilantro, Coarsely |
|
|
Chopped |
| 7 |
T |
Extra-Virgin Olive Oil |
| 5 |
T |
Fresh Lime Juice |
|
|
Salt |
| 8 |
|
Softshell Crabs, Cleaned |
| 4 |
|
Lime Wedges |
| 4 |
|
Sprigs Cilantro |
INSTRUCTIONS
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.
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 <SuzyWert@aol.com> on
Jan 8, 1998
A Message from our Provider:
“Lust and selfishness do not equal love”