The crabs are sautéed first to crisp them, then broiled to brown the coconut topping. Serve over jasmine rice.
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
How to Make It
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.
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.
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