Corn-Crusted Soft-Shell Crabs With Bean-Mango Salsa

Name: Corn-Crusted Soft-Shell Crabs With Bean-Mango Salsa
Total time: 30 min
Yield: 2 servings
Ingredients: 1 egg white; 4 soft-shell crabs, cleaned; 1/4 cup cornmeal; 1 15-ounce can no-salt-added black beans; 2 mangoes; 1/4 fresh pineapple; 1 tablespoon canola oil; 1/2 jalapeno; 1 tablespoon fresh or frozen ginger; 1 teaspoon brown sugar; 1 tablespoon lime juice; 2 tablespoons fresh cilantro

By Marian Burros

Total Time: About 30 minutes
Rating: 4(5)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; One-Dish Menu For Busy Cooks

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Ingredients

Yield:2 servings

1egg white
4soft-shell crabs, cleaned
¼cup cornmeal
115-ounce can no-salt-added black beans
2mangoes
¼fresh pineapple
1tablespoon canola oil
½jalapeno
1tablespoon fresh or frozen ginger
1teaspoon brown sugar
1tablespoon lime juice
2tablespoons fresh cilantro

Ingredient Substitution Guide

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Preparation

Step 1
Beat egg white slightly. Wash and dry crabs, dip into egg white and then into cornmeal.
Step 2
Drain and rinse beans under cold running water.
Step 3
Cut mangoes and pineapple into small chunks and place in mixing bowl large enough to hold all the ingredients but the crabs.
Step 4
Heat oil in a nonstick pan and saute crabs until they turn red and the crust turns golden brown on both sides; about 5 minutes, depending on size.
Step 5
Mince jalapeno, coarsely grate ginger, and add both to fruit.
Step 6
Stir in brown sugar, lime juice and beans.
Step 7
Wash, dry and chop cilantro and stir in.
Step 8
Arrange salsa on each of two dinner plates and top with crabs.