Crabs Escondido

• 1 small jicama, about 1 1/2 pounds, peeled and grated
• 4 small carrots, peeled and grated
• 1/2 cup fresh orange juice
• 1/4 cup fresh grapefruit juice
• 2 limes, juiced
• 1 cup coriander leaves, minced
• 1/2 teaspoon salt, plus more to taste
• 1 teaspoon fresh ground pepper, plus more to taste
• 2 cups milk
• 2 teaspoons Tabasco
• 1 cup finely ground almonds
• 1 cup all-purpose flour
• 1/2 teaspoon salt, plus more to taste
• 1 teaspoon fresh ground pepper, plus more to taste
• 8 soft-shell crabs, cleaned
• 2 tablespoons sesame oil
• 2 limes, quartered

1. Toss all of the salad ingredients together in a bowl.
2. Set aside.
3. Combine the milk and Tabasco in a bowl.
4. Set aside.
5. Combine the ground almonds, flour, salt and pepper in a shallow pan.
6. Set aside.
7. Dip the crabs in milk and dredge with the flour mixture.
8. Heat the oil in a heavy-bottom skillet over medium-high heat.
9. Place the crabs in the skillet and cook for 3 minutes.
10. Turn and cook until tender, about 2 more minutes.
11. Drain on paper towels.
12. Put 2 crabs on each of 4 plates.
13. Season with salt and pepper.
14. Top each with salad, and serve with wedges of lime.

jicama, carrots, orange juice, fresh grapefruit juice, coriander leaves, salt, fresh ground pepper, milk, tabasco, ground almonds, flour, salt, fresh ground pepper, shell, sesame oil

Taken from cooking.nytimes.com/recipes/9218 (may not work)