Coconut-Crusted Soft-Shell Crab with Mango Chutney

Coconut-Crusted Soft-Shell Crab with Mango Chutney
Photo by Photography: Randy Mayor

Ingredients

  • 8 (3-ounce) soft-shell crabs, cleaned
  • 2 tablespoons brown mustard seeds
  • ¼ cup cider vinegar
  • 2 cups chopped peeled mango
  • 3 tablespoons sugar
  • 1 large egg white, lightly beaten
  • ½ teaspoon chili powder
  • + 9 more ingredients
    • ½ cup water
    • 4 teaspoons vegetable oil, divided
    • Cooking spray
    • 2 tablespoons chopped crystallized ginger
    • ½ cup finely chopped onion
    • ¼ cup dried currants
    • ½ cup flaked sweetened coconut, toasted
    • ¼ teaspoon ground red pepper
    • ¼ teaspoon salt

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 p...

View full recipe at My Recipes

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