Crabs Escondido

Name: Crabs Escondido
Total time: 30 min
Yield: Four servings
Cuisine: mexican
Ingredients: 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

By Molly O'Neill

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Bay Bounty

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Ingredients

Yield:Four servings

For the Salad

1small jicama, about 1½ pounds, peeled and grated
4small carrots, peeled and grated
½cup fresh orange juice
¼cup fresh grapefruit juice
2limes, juiced
1cup coriander leaves, minced
½teaspoon salt, plus more to taste
1teaspoon fresh ground pepper, plus more to taste

For the Crabs

2cups milk
2teaspoons Tabasco
1cup finely ground almonds
1cup all-purpose flour
½teaspoon salt, plus more to taste
1teaspoon fresh ground pepper, plus more to taste
8soft-shell crabs, cleaned
2tablespoons sesame oil
2limes, quartered

Ingredient Substitution Guide

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Preparation

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