Coconut-Crusted Soft-Shell Crab with Mango Chutney

Name: Coconut-Crusted Soft-Shell Crab with Mango Chutney
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps brown mustard seeds; 1 teaspoons chili powder; 59 milliliters cider vinegar; 2 Tbsps chopped crystallized ginger; 59 milliliters dried currants; 1 large egg white, lightly beaten; 0 teaspoons ground red pepper; 473 milliliters chopped peeled mango; 118 milliliters finely chopped onion; 85 grams soft-shell crabs, cleaned; 0 teaspoons salt; 3 Tbsps sugar; 118 milliliters flaked sweetened coconut, toasted; 4 teaspoons vegetable oil, divided; 118 milliliters water

This recipe serves 4. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 350 calories, 5g of protein, and 15g of fat. If you have onion, chili powder, coconut, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a dairy free and vegetarian diet.

Instructions

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.

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Mango Chutney

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Frying Pan

Preheat broiler.

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Broiler

Heat 2 teaspoons oil in a large skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Place 4 crabs in pan, top sides down; cook 2 minutes per side, gently pressing body and legs against pan.

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Frying Pan

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

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Cooking Oil

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Baking Sheet

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.

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Cooking Spray