Instructions: 1. Julienne cucumbers, and combine with jicama, and 1/2 cup chopped cilantro in a medium bowl. Dress with 4 Tbsp. olive oil and 4 Tbsp. lime juice. Season to taste with salt, mix well, and set aside.

2. Lightly brush a hot grill or grill pan with 1 Tbsp oil. Brush crabs with remaining oil, then place on grill and cook unril firm, about 2 minutes per side. To serve, divide jicama salad among 4 plates and top with 2 grilled crabs each. Garnish with cilantro and lime wedges.

Anthonys Seafood - live softshell crabs delievered February-September

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