Soft-Shell Crabs With Corn And Black-Bean Salsa Recipe

Name: Soft-Shell Crabs With Corn And Black-Bean Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ears fresh corn or 1 1/2 cups frozen corn kernels; 4 large cleaned soft-shell crabs; 2 egg whites; 3 tablespoons flour; 1 jalapeno pepper; 4 ounces red bell pepper or 3 ounces chopped, ready cut; 2 large mangoes; 1 cup no-salt-added canned black beans; 1 tablespoon canola oil; 3 tablespoons sherry vinegar; 1 tablespoon lime juice; ⅛ teaspoon salt; Freshly ground black pepper

Servings: persons

3 ears fresh corn or 1 1/2 cups frozen corn kernels
4 large cleaned soft-shell crabs
2 egg whites
3 tablespoons flour
1 jalapeno pepper
4 ounces red bell pepper or 3 ounces chopped, ready cut
2 large mangoes
1 cup no-salt-added canned black beans
1 tablespoon canola oil
3 tablespoons sherry vinegar
1 tablespoon lime juice
⅛ teaspoon salt
Freshly ground black pepper

1
Shuck fresh corn, and steam for about 3 minutes.
2
If using frozen corn, cook 1 minute in 1 tablespoon water.
3
Rinse the crabs.
4
Drain and dry.
5
Beat egg whites until slightly foamy; dip crabs in egg whites and then in the flour to coat lightly.
6
Set aside on a piece of wax paper.
7
Drain corn, cool and scrape off kernels into a serving bowl.
8
Wash, trim, seed and chop half the jalapeno pepper and all the red pepper; peel and dice the mangoes, and add to the bowl with the corn.
9
Drain the beans, rinse thoroughly and drain again; add to bowl.
10
Heat the oil in a nonstick skillet large enough to hold the crabs.
11
Saute them on both sides until they are brown -- 4 or 5 minutes.
12
Add the vinegar and lime juice to the corn mixture; season with salt and pepper, and serve with crabs on the side.

310

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 13 ingredients. The key ingredients include: 3 ears fresh corn or 1 1/2 cups frozen corn kernels, 4 large cleaned soft-shell crabs, 2 egg whites, 3 tablespoons flour, and more.

Yes, Soft-Shell Crabs With Corn And Black-Bean Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Soft-Shell Crabs With Corn And Black-Bean Salsa

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