Grilled Softshell Crabs with Jicama Salad and Tomato–Avocado Salsa

Grilled Softshell Crabs with Jicama Salad and Tomato–Avocado Salsa
Grilled Softshell Crabs with Jicama Salad and Tomato–Avocado SalsaMicheal McLaughlin

Chef Rick Bayless, founder of the famed Frontera Grill and Topolobampo in Chicago, prepared this dish by simply grilling softshell crabs and serving them with a crunchy slaw made of jicama, a root vegetable with a flavor reminiscent of fresh water chestnuts.