Coconut-Crusted Soft-Shell Crab with Mango Chutney

Coconut-Crusted Soft-Shell Crab with Mango Chutney Recipe
Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
The crabs are sautéed first to crisp them, then broiled to brown the coconut topping. Serve over jasmine rice.


4 servings (serving size: 2 crabs and 1/4 cup mango chutney)

Recipe from

Cooking Light

Nutritional Information

Calories 382
Caloriesfromfat 29 %
Fat 12.4 g
Satfat 4.7 g
Monofat 1.7 g
Polyfat 3.6 g
Protein 29.5 g
Carbohydrate 42.6 g
Fiber 4.4 g
Cholesterol 0.0 mg
Iron 5.3 mg
Sodium 201 mg
Calcium 54 mg


2 cups chopped peeled mango
1/2 cup finely chopped onion
1/2 cup water
1/4 cup dried currants
1/4 cup cider vinegar
3 tablespoons sugar
2 tablespoons chopped crystallized ginger
1/2 teaspoon chili powder
1/4 teaspoon ground red pepper
4 teaspoons vegetable oil, divided
8 (3-ounce) soft-shell crabs, cleaned
1/2 cup flaked sweetened coconut, toasted
2 tablespoons brown mustard seeds
1/4 teaspoon salt
1 large egg white, lightly beaten
Cooking spray


Combine first 9 ingredients in a medium skillet over medium-high heat. Bring to a boil; reduce heat and simmer 15 minutes or until thick. Set mango chutney aside.

Preheat broiler.

Heat 2 teaspoons oil in a large skillet over medium-high heat. Place 4 crabs in pan, top sides down; cook 2 minutes per side, gently pressing body and legs against pan. Place sautéed crabs, top sides up, on a baking sheet. Repeat procedure with remaining oil and crabs.

Combine coconut, mustard seeds, salt, and egg white; divide evenly among top shells of crabs. Press coconut mixture on top shells of crabs, leaving a 1/8-inch margin around outside edge of shells. Lightly spray crabs with cooking spray. Place baking sheet 8 inches away from broiler; broil 5 minutes or until coconut mixture is browned and crisp.

Lorrie Hulston Corvin,

Cooking Light

April 2003
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