Grilled Soft-shell Crabs with a Mango Avocado Salsa

Name: Grilled Soft-shell Crabs with a Mango Avocado Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups small dice ripe mango; 1 Haas avocado peeled, and small diced; 1 cup tomato concasse; 1/2 cup small dice red onion; 2 teaspoons minced garlic; 1 tablespoon minced jalapeno; 1/4 cup lime juice; 1 tablespoon chopped cilantro leaves; 1 tablespoon chopped parsley leaves; 1/3 cup extra-virgin olive oil; 1 teaspoon kosher salt; 8 soft-shell crabs, cleaned and patted dry; 1/4 cup olive oil, for brushing; 4 teaspoons Essence, recipe follows; 1 teaspoon salt; Limes for drizzling; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

2 cups small dice ripe mango
1 Haas avocado peeled, and small diced
1 cup tomato concasse
1/2 cup small dice red onion
2 teaspoons minced garlic
1 tablespoon minced jalapeno
1/4 cup lime juice
1 tablespoon chopped cilantro leaves
1 tablespoon chopped parsley leaves
1/3 cup extra-virgin olive oil
1 teaspoon kosher salt
8 soft-shell crabs, cleaned and patted dry
1/4 cup olive oil, for brushing
4 teaspoons Essence, recipe follows
1 teaspoon salt
Limes for drizzling
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
["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 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.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 24 ingredients. The key ingredients include: 2 cups small dice ripe mango, 1 Haas avocado peeled, and small diced, 1 cup tomato concasse, 1/2 cup small dice red onion, and more.

Yes, Grilled Soft-shell Crabs with a Mango Avocado Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!