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Ingredientes
- 2 c. small-diced ripe mango
- 1 x Haas avocado peeled diced small
- 1 c. tomato concasse
- 1/2 c. small dice red onion
- 2 tsp chopped garlic
- 1 Tbsp. chopped jalapeno
- 1/4 c. lime juice
- 1 Tbsp. minced cilantro leaves
- 1 Tbsp. minced parsley leaves
- 1/3 c. extra-virgin extra virgin olive oil
- 1 tsp kosher salt
- 8 x soft-shell crabs cleaned, patted dry
- 1/4 c. extra virgin olive oil for brushing
- 4 tsp Essence (see Bayou Blast recipe)
- 1 tsp salt Limes for drizzling
Direcciones
- For the salsa: In a medium-sized mixing bowl, combine the diced mango, avocado, tomato, red onion, garlic and jalapeno. Toss thoroughly using a rubber spatula or possibly large spoon. Pour the lime juice over the salsa and add in the cilantro, parsley extra virgin olive oil and Kosher salt to the salsa and stir to blend. Allow the salsa to marinate for 20 to 30 min at room temperature before serving.
- For the crabs: Prepare the gas or possibly charcoal grill for grilling over high heat. Brush the crabs with the extra virgin olive oil and season with the Essence and salt. Place the crabs on the grill and cook, turning often for 2 to 3 min per side. Remove from the grill and serve immediately. Serve the crabs 2 per guest with 3/4 c. of salsa per serving. Squeeze more lime juice over the crabs if you desire.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 4 servings | |
| Calories 380 | |
| Calories from Fat 340 | 89% |
| Total Fat 38.29g | 48% |
| Saturated Fat 5.6g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 837mg | 35% |
| Potassium 288mg | 8% |
| Total Carbs 5.01g | 1% |
| Dietary Fiber 2.4g | 8% |
| Sugars 0.55g | 0% |
| Protein 6.4g | 10% |
