Coconut-Crusted Soft-Shell Crab with Mango Chutney

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.

Yield: 4 servings (serving size: 2 crabs and 1/4 cup mango chutney)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 382
  • Calories from fat: 29%
  • Fat: 12.4g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 3.6g
  • Protein: 29.5g
  • Carbohydrate: 42.6g
  • Fiber: 4.4g
  • Cholesterol: 0.0mg
  • Iron: 5.3mg
  • Sodium: 201mg
  • Calcium: 54mg


  • 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


  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.
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