Grilled Soft Shell Crab with Two Salsas
6 soft shell crabs
1/2 cup tomatillos, husked and diced (if these are not available, use seedless cucumbers with the skin removed)
3/4 c. tomatoes, chopped
1 medium sweet onion, finely chopped
1/2 c. fresh cilantro, chopped
2 tsp red pepper flakes
6 Tbsp lime juice
3/4 c. mango, diced
1 1/2 cups jicama, peeled and finely chopped
1 c. seedless cucumber, chopped
1/2 c. extra virgin olive oil
1 clove garlic, finely chopped
In a medium bowl, combine the tomatillos, tomatoes, 1/2 of the onion, 1/4 c. cilantro, red pepper flakes, and salt and pepper to taste. Add in 2 Tbsp of the lime juice. Toss and set aside.
In another medium bowl, combine the mango, jicama, cucumber, the other 1/2 of the onion, and rest of the cilantro. Add in 1/4 c. of the olive oil. Season to taste with salt and pepper and set aside.
Preheat your grill to medium. Rub the grill or grate with olive oil. Brush the crabs with oil and garlic, all over. Cook the crabs until they are golden brown on both side. Serve with the salsas on the side or on top and underneath the crab.
Recipe adapted from Florida's Cooking Secrets by Kathleen DeVanna Fish