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Coconut-Crusted Soft-Shell Crab with Mango Chutney

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Yield 4 servings (serving size: 2 crabs and 1/4 cup mango chutney)
The crabs are sautéed first to crisp them, then broiled to brown the coconut topping. Serve over jasmine rice.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. Preheat broiler.

  3. 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.

  4. 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.