Soft-Shell Crabs On Papaya-Mango Salsa
Published June 30, 1992
- Total Time
- 25 minutes
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Ingredients
12 ounces soft-shell crabs (about 4 crabs, depending on size), cleaned
2 to 3 tablespoons flour
1 tablespoon olive oil
1 papaya
2 mangoes
1 jalapeno pepper
1 tablespoon fresh lime juice
Fresh cilantro
Nutritional analysis per serving (2 servings)
82 grams carbs; 133 milligrams cholesterol; 540 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 10 grams fiber; 523 milligrams sodium; 36 grams protein; 63 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
- Step 1
Wash and dry the crabs, and sprinkle on both sides with flour.
- Step 2
Heat oil in nonstick pan large enough to hold the crabs.
- Step 3
Place crabs top side down in hot oil and cook over medium-high heat until they begin to turn red; turn and brown on other side. The total cooking time is about 6 to 8 minutes, depending on the size of the crabs.
- Step 4
Meanwhile, peel and seed the papaya. Peel the mangoes. Cut fruits into bite-size pieces and place in a bowl.
- Step 5
Wash, trim and seed the jalapeno; mince and add to fruit.
- Step 6
Add lime juice to fruit.
- Step 7
Wash, dry and chop cilantro to make 1 tablespoon and stir in.
- Step 8
Arrange salsa on each of two dinner plates and place crabs on top of salsa.
Private Notes