Soft-Shell Crabs With Pineapple-Mango Salsa
- Total Time
- 20 minutes
- Rating
- Notes
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Ingredients
Yield:2 servings
- 4soft-shell crabs, cleaned
- 2egg whites
- 3tablespoons flour
- ½ripe pineapple
- 1ripe mango
- 2tablespoons red onion
- ½jalapeno pepper
- 1tablespoon lime juice
- 2tablespoons fresh cilantro
- Freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
318 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 67 grams carbohydrates; 7 grams dietary fiber; 46 grams sugars; 15 grams protein; 172 milligrams sodium
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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- Step 1
Wash crabs and drain.
- Step 2
Beat egg whites until slightly foamy; dip crabs in egg whites, then in flour. Place on piece of wax paper.
- Step 3
Dice pineapple and mango and place in serving bowl. Chop onion fine; mince jalapeno and add to bowl.
- Step 4
If using a stove-top grill, prepare and heat. Grill crabs about 3 minutes on each side over medium-high heat.
- Step 5
Squeeze lime juice into the pineapple-mango mixture.
- 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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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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