Grilled Soft Shell Crabs With Jicama Salad Recipes

Steps:

• 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.
• 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.
• 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.
• 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.

Steps:

• Clean crabs by removing gills and cutting off the eyes and mouth.
• Place crabs on pan or aluminum foil. Place on grill over a low fire. Baste the crabs with the Lemon Butter Sauce. Cook for 5 to 6 minutes on each side. Continue to baste during cooking. Before serving, top each crab with a slice of tomato and a small amount of mozzarella cheese. Allow cheese to melt. Remove from grill. Serve immediately.
• Add lemon juice and other seasonings. Seasonings may be adjusted for personal taste. Allow to simmer for about 20 minutes.

Steps:

• To make the green goddess dressing: Simply puree the ingredients together in a blender, until light green and creamy. Cover and stick the dressing in the fridge to allow the flavors to come together.
• To prepare the soft-shell crabs: Pour the buttermilk in a shallow bowl large enough to hold all the crabs. Season the buttermilk with crab boil seasoning, salt, and pepper. Lay the crabs in the buttermilk mixture and marinate, covered, in the refrigerator for 1 hour; soaking the crabs in buttermilk helps plump them up when cooked. Remove the crabs from the milk bath and let the excess drip off.
• Pour 2 inches of oil in a heavy frying pan or large pot and heat to 350 degrees F.
• Put the flour in a pie dish or plate and season with a fair amount of salt and pepper. Dredge the crabs in the seasoned flour to coat, shaking off the excess. Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches. Be careful, the crabs have a tendency to pop and spatter. Cook the crabs for about 3 minutes on each side, turning once, until golden brown. Drain on paper towels.
• To assemble the salad: combine the watercress, lettuce, and onion slices in a mixing bowl. Pour in 1/2 cup of the green goddess dressing, tossing to coat. Arrange the salad on a serving platter, put the fried crabs on top, and grate the hard boiled egg over the whole thing. Garnish with lemon wedges and serve immediately.

Steps:

• Clean crabs if necessary: remove the eyes, then turn the crab on its back and remove apron. Turn over again, lift up flaps at each end, and pull out spongy gill tissue. Pat dry and refrigerate until ready to grill.
• Place minced shallots in saucepan with lemon juice and white Port, and reduce over medium heat until about 2 tablespoons of sauce remain (5 to 7 minutes). Add heavy cream and grated ginger. Bring to a boil, and reduce by a third, to about 3 tablespoons.
• Reduce heat to very low, and whisk in butter, one piece at a time, whisking constantly. Season with salt and a pinch of cayenne pepper; strain sauce through a fine-mesh strainer. Taste for seasonings, adding a few drops of lemon juice if neccessary. Set sauce aside and keep warm.
• In a heavy-bottom saucepan, heat peanut oil to 325 degrees. Carefully drop in drained capers and deep-fry until buds open fully and are crisp, about 2 to 3 minutes. Remove with a slotted spoon, and drain on absorbent paper. Set aside and keep warm.
• Preheat broiler or outdoor grill until medium-hot. Brush crabs with olive oil, and season with salt and freshly ground white pepper. Grill approximately 3 to 4 minutes on each side, until nicely crisp and deep reddish brown.
• Arrange crabs on a serving plate, drizzle sauce over them, and sprinkle with sliced scallions and deep-fried capers. Serve with summer vegetables and a dry white wine.

Steps:

• Place the shallots in a saucepan with the lime juice and port. Reduce over medium heat until two tablespoons of sauce remain (five to seven minutes). Add heavy cream and grated ginger. Bring to a boil and reduce by a third to three tablespoons.
• Reduce heat to very low and whisk in the butter, a small piece at a time. Season to taste with salt and cayenne pepper. Strain the sauce through a fine mesh strainer and add a few more drops of lime juice if necessary. Keep warm (be careful not to overheat or the sauce may curdle).
• Preheat broiler or outdoor grill.
• Brush the crabs with olive oil and season with salt and pepper. Grill three to four minutes on each side, until crisp and a deep reddish brown.
• Arrange the crabs on a serving platter, drizzle sauce over them and sprinkle with scallions and coriander.

Steps:

• Mix everything, except crabs, in a shallow baking dish. Add crabs and cover.
• Marinate in the fridge for 1/2 hour.
• Place crabs on a hot grill.
• Cook for 15 minutes on each side basting and turning often.
• To decrease cooking time, cover grill with large lid to help circulate the heat evenly.
• Crabs are done when they are pink/red and slightly crisp, but still moist.
• Cook time does not include time to marinate.