Coconut-Crusted Soft-Shell Crab With Mango Chutney

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

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

Ingredients

• 2 cups chopped peeled ripe 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 crystalized 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

Directions

1. Combine first 9 ingredients in a medium skillet over medium-high heat.
2. Bring to a boil; reduce heat, and simmer 15 minutes or until thick.
3. Set mango chutney aside.
4. Preheat broiler.
5. Heat 2 teaspoons oil in a large skillet over medium-high heat.
6. Place 4 crabs in pan, top sides down; cook 2 minutes on each side, gently pressing body and legs against pan.
7. Place sautéed crabs, top sides up, on a baking sheet.
8. Repeat procedure with 2 teaspoon oil and remaining crabs.
9. Combine coconut, mustard seeds, salt, and egg white.
10. Divide evenly, and press coconut mixture on top of crabs, leaving a 1/8-inch margin around edges of shells.
11. Lightly spray crabs with cooking spray.
12. Place baking sheet 8 inches away from broiler; broil 5 minutes or until coconut mixture is browned and crisp.

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