Cullen's Grilled Crab Mango Avocado Salad
2 cup small-diced ripe mango
1 x Haas avocado peeled diced small
1 cup tomato concasse
1/2 cup small dice red onion
2 tsp minced garlic
1 tbl minced jalapeno
1/4 cup lime juice
1 tbl chopped cilantro leaves
1 tbl chopped parsley leaves
1/3 cup extra-virgin olive oil
1 tsp kosher salt
8 x soft-shell crabs cleaned, patted dry
1/4 cup olive oil for brushing
4 tsp Essence
(see Bayou Blast recipe)
1 tsp salt
Limes for drizzling
Method :
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.
This recipe yields 4 servings.