Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
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.

How to Make It

Step 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.

Step 2

Preheat broiler.

Step 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.

Step 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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