Coconut-Crusted Soft-Shell Crab with Mango Chutney

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

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

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

Preparation

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.

Preheat broiler.

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 sautéed crabs, top sides up, on a baking sheet. Repeat procedure with remaining oil and crabs.

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.

Nutritional Information

Calories:

382 (29% from fat)

Fat:

12.4g (sat 4.7g,mono 1.7g,poly 3.6g)

Protein:

29.5g

Carbohydrate:

42.6g

Fiber:

4.4g

Cholesterol:

0.0mg

Iron:

5.3mg

Sodium:

201mg

Calcium:

54mg