Grilled Soft Shell Crabs With Jicama Salad

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

• Ready In: 25 mins
• Serves: 4

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

Directions

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.