Grilled Soft Shell Crabs With Jicama Salad

Total Time
Prep 25 mins
Cook 0 mins

I love softshell crabs! This recipe is from Rick Bayless and Saveur magazine. It is wonderful!

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Most Helpful

Wow! Being from Maryland, I have to admit, I have never grilled a soft crab. I have now, and this is delicious. The salad, the grilled soft crab, all of it. For a bit of extra Maryland taste, I did add 1 teaspoon of "Old Bay Seasoning" to the olive oil that I brushed the on the crab. The salad it lightly delicate, and the crab savory. A perfect Maryland evening meal. Thank you Susie Cooks! Made for *ZWT3 07*

Andi of Longmeadow Farm June 25, 2007