| 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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