Grilled Soft Shell Crabs With Jicama Salad

• 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

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.

jicama, cucumbers, cilantro, extra virgin olive oil, lime juice, salt, tomatoes, serrano chilies, garlic, white onion, avocado, crabs, lime

Taken from www.food.com/recipe/grilled-soft-shell-crabs-with-jicama-salad-174991 (may not work)