Crabs Escondido
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- 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
- 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
For the Salad
For the Crabs
Nutritional analysis per serving (4 servings)
547 calories; 24 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 6 grams polyunsaturated fat; 66 grams carbohydrates; 15 grams dietary fiber; 18 grams sugars; 22 grams protein; 818 milligrams sodium
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.
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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.
Private Notes