Soft-Shell Crabs With Pineapple-Mango Salsa


  • 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
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      518 calories; 4 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 65 grams carbohydrates; 6 grams dietary fiber; 45 grams sugars; 56 grams protein; 219 milligrams cholesterol; 859 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 servings


  1. Wash crabs and drain.
  2. Beat egg whites until slightly foamy; dip crabs in egg whites, then in flour. Place on piece of wax paper.
  3. Dice pineapple and mango and place in serving bowl. Chop onion fine; mince jalapeno and add to bowl.
  4. If using a stove-top grill, prepare and heat. Grill crabs about 3 minutes on each side over medium-high heat.
  5. Squeeze lime juice into the pineapple-mango mixture.
  6. Wash, dry and chop cilantro and add to bowl; season with pepper. Serve crabs with salsa on the side.

20 minutes

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