Ingredients
- 1 egg white
- 4 soft-shell crabs, cleaned
- ¼ cup cornmeal
- 1 15-ounce can no-salt-added black beans
- 2 mangoes
- ¼ fresh pineapple
- 1 tablespoon canola oil
- ½ jalapeno
- 1 tablespoon fresh or frozen ginger
- 1 teaspoon brown sugar
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro
- Nutritional Information
Nutritional analysis per serving (2 servings)
854 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 119 grams carbohydrates; 22 grams dietary fiber; 60 grams sugars; 70 grams protein; 219 milligrams cholesterol; 1155 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Beat egg white slightly. Wash and dry crabs, dip into egg white and then into cornmeal.
- Drain and rinse beans under cold running water.
- Cut mangoes and pineapple into small chunks and place in mixing bowl large enough to hold all the ingredients but the crabs.
- 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.
- Mince jalapeno, coarsely grate ginger, and add both to fruit.
- Stir in brown sugar, lime juice and beans.
- Wash, dry and chop cilantro and stir in.
- Arrange salsa on each of two dinner plates and top with crabs.
About 30 minutes
Dining and Cooking