Grilled Soft-Shell Crabs With A Mango Avocado Salsa

Recipe Ingredients

2 cups	292g / 10oz	Small-diced ripe mango
1		Haas avocado peeled - diced small
1 cup	62g / 2.2oz	Tomato concasse
1/2 cup	31g / 1.1oz	Small dice red onion
2 teaspoons	10ml	Minced garlic
1 tablespoon	15ml	Minced jalapeño
1/4 cup	59ml	Lime juice
1 tablespoon	15ml	Chopped cilantro leaves
1 tablespoon	15ml	Chopped parsley leaves
1/3 cup	78ml	Extra-virgin olive oil
1 teaspoon	5ml	Kosher salt
8		Soft-shell crabs - cleaned, patted dry
1/4 cup	59ml	Olive oil - for brushing
4 teaspoons	20ml	Essence
		= (see Bayou Blast recipe)
1 teaspoon	5ml	Salt
		Limes - for drizzling

Recipe Instructions

For the salsa: In a medium-sized mixing bowl, combine the diced mango, avocado, tomato, red onion, garlic and jalapeño. Toss thoroughly using a rubber spatula or large spoon. Pour the lime juice over the salsa and add the cilantro, parsley olive oil and Kosher salt to the salsa and stir to blend. Allow the salsa to marinate for 20 to 30 minutes at room temperature before serving.

For the crabs: Prepare the gas or charcoal grill for grilling over high heat. Brush the crabs with the olive oil and season with the Essence and salt. Place the crabs on the grill and cook, turning often for 2 to 3 minutes per side. Remove from the grill and serve immediately. Serve the crabs 2 per guest with 3/4 cup of salsa per serving. Squeeze more lime juice over the crabs if you desire.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2D22) - from the TV FOOD NETWORK

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