Corn-Crusted Soft-Shell Crabs With Bean-Mango Salsa

1. 1

   Beat egg white slightly.

2. 2

   Wash and dry crabs, dip into egg white and then into cornmeal.

3. 3

   Drain and rinse beans under cold running water.

4. 4

   Cut mangoes and pineapple into small chunks and place in mixing bowl large enough to hold all the ingredients but the crabs.

5. 5

   Heat oil in a nonstick pan and saute crabs until they turn red and the crust turns golden brown on both sides; about 5 minutes, depending on size.

6. 6

   Mince jalapeno, coarsely grate ginger, and add both to fruit.

7. 7

   Stir in brown sugar, lime juice and beans.

8. 8

   Wash, dry and chop cilantro and stir in.

9. 9

   Arrange salsa on each of two dinner plates and top with crabs.

* Per serving · 4 servings · Values may vary.

No additional tips available.