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Soft-Shell Crabs With Corn And Black-Bean Salsa image

Provided by Marian Burros

Categories     dinner, appetizer, main course

Time 35m

Yield 2 servings

Number Of Ingredients 13

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


  • Shuck fresh corn, and steam for about 3 minutes. If using frozen corn, cook 1 minute in 1 tablespoon water.
  • Rinse the crabs. Drain and dry.
  • 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.
  • Drain corn, cool and scrape off kernels into a serving bowl.
  • 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.
  • Drain the beans, rinse thoroughly and drain again; add to bowl.
  • 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.
  • Add the vinegar and lime juice to the corn mixture; season with salt and pepper, and serve with crabs on the side.

Nutrition Facts : @context http, Calories 882, UnsaturatedFat 10 grams, Carbohydrate 162 grams, Fat 13 grams, Fiber 24 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 527 milligrams, Sugar 69 grams, TransFat 0 grams

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