Advertisement
Ingredients
FOR THE SALAD
1 small jicama, about 1 ½ pounds, peeled and grated
4 small carrots, peeled and grated
½ cup fresh orange juice
¼ cup fresh grapefruit juice
2 limes, juiced
1 cup coriander leaves, minced
½ teaspoon salt, plus more to taste
1 teaspoon fresh ground pepper, plus more to taste
FOR THE CRABS
2 cups milk
2 teaspoons Tabasco
1 cup finely ground almonds
1 cup all-purpose flour
½ 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
Nutritional analysis per serving (4 servings)
67 grams carbs; 45 milligrams cholesterol; 552 calories; 11 grams monosaturated fat; 6 grams polyunsaturated fat; 4 grams saturated fat; 24 grams fat; 16 grams fiber; 818 milligrams sodium; 22 grams protein; 18 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
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.
Private Notes