Grilled Soft-Shell Crabs With A Mango Avocado Salsa Recipe

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Emeril Lagasse on Food Network


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1/2 cup small dice red onion

4 teaspoons Essence, recipe follows

1 tablespoon chopped parsley leaves

1/3 cup extra-virgin olive oil

8 soft-shell crabs, cleaned and patted dry

1 cup tomato concasse

1 teaspoon kosher salt

2 teaspoons minced garlic

1/4 cup lime juice

1 tablespoon chopped cilantro leaves

1 tablespoon minced jalapeno

2 cups small dice ripe mango

Limes for drizzling

1 teaspoon salt

1 Haas avocado peeled, and small diced

1/4 cup olive oil, for brushing

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