Coconut-Crusted Soft-Shell Crab with Mango Chutney

Ingredients

• 2 tablespoons brown mustard seeds 
• 0.5 teaspoon chili powder 
• 0.3 cup cider vinegar 
• 2 tablespoons crystallized ginger chopped
• 0.3 cup currants dried
• 1 large egg white lightly beaten
• 0.3 teaspoon ground pepper red
• 2 cups mangos peeled chopped
• 0.5 cup onion finely chopped
• 3 ounce soft-shell crabs cleaned
• 0.3 teaspoon salt 
• 3 tablespoons sugar 
• 0.5 cup coconut or sweetened flaked toasted
• 4 teaspoons vegetable oil divided
• 0.5 cup water 

Equipment

• frying pan
• baking sheet
• broiler

Directions

1. 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.
2. Preheat broiler.
3. Heat 2 teaspoons oil in a large skillet over medium-high heat.
4. Place 4 crabs in pan, top sides down; cook 2 minutes per side, gently pressing body and legs against pan.
5. Place sauted crabs, top sides up, on a baking sheet. Repeat procedure with remaining oil and crabs.
6. 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.
7. Place baking sheet 8 inches away from broiler; broil 5 minutes or until coconut mixture is browned and crisp.