| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | To, Send | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <SuzyWert@aol.com> on Jan 8, 1998
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