Soft-Shell Crabs With Corn And Black-Bean Salsa

Name: Soft-Shell Crabs With Corn And Black-Bean Salsa
Total time: 35 min
Yield: 2 servings
Ingredients: 3 ears fresh corn or 1 1/2 cups frozen corn kernels; 4 large cleaned soft-shell crabs; 2 egg whites; 3 tablespoons flour; 1 jalapeno pepper; 4 ounces red bell pepper or 3 ounces chopped, ready cut; 2 large mangoes; 1 cup no-salt-added canned black beans; 1 tablespoon canola oil; 3 tablespoons sherry vinegar; 1 tablespoon lime juice; 1/8 teaspoon salt; Freshly ground black pepper

By Marian Burros

Total Time: 35 minutes
Rating: (0)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; Crab Meets Fresh Corn

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Ingredients

Yield:2 servings

3ears fresh corn or 1½ cups frozen corn kernels
4large cleaned soft-shell crabs
2egg whites
3tablespoons flour
1jalapeno pepper
4ounces red bell pepper or 3 ounces chopped, ready cut
2large mangoes
1cup no-salt-added canned black beans
1tablespoon canola oil
3tablespoons sherry vinegar
1tablespoon lime juice
⅛teaspoon salt
Freshly ground black pepper

Ingredient Substitution Guide

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Preparation

Step 1
Shuck fresh corn, and steam for about 3 minutes. If using frozen corn, cook 1 minute in 1 tablespoon water.
Step 2
Rinse the crabs. Drain and dry.
Step 3
Beat egg whites until slightly foamy; dip crabs in egg whites and then in the flour to coat lightly. Set aside on a piece of wax paper.
Step 4
Drain corn, cool and scrape off kernels into a serving bowl.
Step 5
Wash, trim, seed and chop half the jalapeno pepper and all the red pepper; peel and dice the mangoes, and add to the bowl with the corn.
Step 6
Drain the beans, rinse thoroughly and drain again; add to bowl.
Step 7
Heat the oil in a nonstick skillet large enough to hold the crabs. Saute them on both sides until they are brown -- 4 or 5 minutes.
Step 8
Add the vinegar and lime juice to the corn mixture; season with salt and pepper, and serve with crabs on the side.