Crabs Escondido Recipe

Name: Crabs Escondido
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Toss all of the salad ingredients together in a bowl.
2
Set aside.
3
Combine the milk and Tabasco in a bowl.
4
Set aside.
5
Combine the ground almonds, flour, salt and pepper in a shallow pan.
6
Set aside.
7
Dip the crabs in milk and dredge with the flour mixture.
8
Heat the oil in a heavy-bottom skillet over medium-high heat.
9
Place the crabs in the skillet and cook for 3 minutes.
10
Turn and cook until tender, about 2 more minutes.
11
Drain on paper towels.
12
Put 2 crabs on each of 4 plates.
13
Season with salt and pepper.
14
Top each with salad, and serve with wedges of lime.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Crabs Escondido falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crabs Escondido

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