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Ingredients

• 2 cups chopped peeled mango
• 1/2 cup finely chopped onion
• 1/2 cup water
• 1/4 cup dried currants
• 1/4 cup cider vinegar
• 3 tablespoons sugar
• 2 tablespoons chopped crystallized ginger
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground red pepper
• 4 teaspoons vegetable oil, divided
• 8 (3-ounce) soft-shell crabs, cleaned
• 1/2 cup flaked sweetened coconut, toasted
• 2 tablespoons brown mustard seeds
• 1/4 teaspoon salt
• 1 large egg white, lightly beaten
• Cooking spray

Description

The Crabs Are Sautéed First To Crisp Them, Then Broiled To Brown The Coconut Topping. Serve Over Jasmine Rice.

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