Soft-Shell Crabs With Pineapple-Mango Salsa

By Marian Burros

Published August 10, 1993

Total Time
20 minutes
Rating
4(5)
Comments
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Featured in: PLAIN AND SIMPLE; Crabs in Their Glory

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Ingredients

Yield:2 servings

  • 4 soft-shell crabs, cleaned

  • 2 egg whites

  • 3 tablespoons flour

  • ½ ripe pineapple

  • 1 ripe mango

  • 2 tablespoons red onion

  • ½ jalapeno pepper

  • 1 tablespoon lime juice

  • 2 tablespoons fresh cilantro

  • Freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

67 grams carbs; 33 milligrams cholesterol; 318 calories; 2 grams fat; 7 grams fiber; 172 milligrams sodium; 15 grams protein; 46 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wash crabs and drain.

  2. Step 2

    Beat egg whites until slightly foamy; dip crabs in egg whites, then in flour. Place on piece of wax paper.

  3. Step 3

    Dice pineapple and mango and place in serving bowl. Chop onion fine; mince jalapeno and add to bowl.

  4. Step 4

    If using a stove-top grill, prepare and heat. Grill crabs about 3 minutes on each side over medium-high heat.

  5. Step 5

    Squeeze lime juice into the pineapple-mango mixture.

  6. Step 6

    Wash, dry and chop cilantro and add to bowl; season with pepper. Serve crabs with salsa on the side.

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4 out of 5
5 user ratings
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Comments

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JudiM

No crab. 8 oz pineapple chunks, 7 oz mango chunks in extra-light syrup, 1T jarred red pepper, 1T red onion, 2T cilantro leaves (all diced fine), juice of 1/2 lime. Served with Sweet Chili Salmon Burgers (Heinen’s recipe).

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