Soft-Shell Crabs With Pineapple-Mango Salsa Recipe

Name: Soft-Shell Crabs With Pineapple-Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 soft-shell crabs, cleaned; 2 egg whites; 3 tablespoons flour; 1/2 ripe pineapple; 1 ripe mango; 2 tablespoons red onion; 1/2 jalapeno pepper; 1 tablespoon lime juice; 2 tablespoons fresh cilantro; Freshly ground black pepper to taste

Servings: persons

4 soft-shell crabs, cleaned
2 egg whites
3 tablespoons flour
1/2 ripe pineapple
1 ripe mango
2 tablespoons red onion
1/2 jalapeno pepper
1 tablespoon lime juice
2 tablespoons fresh cilantro
Freshly ground black pepper to taste

1
Wash crabs and drain.
2
Beat egg whites until slightly foamy; dip crabs in egg whites, then in flour.
3
Place on piece of wax paper.
4
Dice pineapple and mango and place in serving bowl.
5
Chop onion fine; mince jalapeno and add to bowl.
6
If using a stove-top grill, prepare and heat.
7
Grill crabs about 3 minutes on each side over medium-high heat.
8
Squeeze lime juice into the pineapple-mango mixture.
9
Wash, dry and chop cilantro and add to bowl; season with pepper.
10
Serve crabs with salsa on the side.

143

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 10 ingredients. The key ingredients include: 4 soft-shell crabs, cleaned, 2 egg whites, 3 tablespoons flour, 1/2 ripe pineapple, and more.

Yes, Soft-Shell Crabs With Pineapple-Mango 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 Pineapple-Mango Salsa

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