Coconut-Crusted Soft-Shell Crab With Mango Chutney Recipe

Name: Coconut-Crusted Soft-Shell Crab With Mango Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 sauteed 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.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups chopped peeled mango, 1/2 cup finely chopped onion, 1/2 cup water, 1/4 cup dried currants, and more.

Yes, Coconut-Crusted Soft-Shell Crab With Mango Chutney falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut-Crusted Soft-Shell Crab With Mango Chutney

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