Coconut-Crusted Soft-Shell Crab With Mango Chutney

• 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

1. Combine first 9 ingredients in a medium skillet over medium-high heat. Bring to a boil; reduce heat and simmer 15 minutes or until thick. Set mango chutney aside.
2. Preheat broiler.
3. Heat 2 teaspoons oil in a large skillet over medium-high heat. Place 4 crabs in pan, top sides down; cook 2 minutes per side, gently pressing body and legs against pan. Place sauteed crabs, top sides up, on a baking sheet. Repeat procedure with remaining oil and crabs.
4. Combine coconut, mustard seeds, salt, and egg white; divide evenly among top shells of crabs. Press coconut mixture on top shells of crabs, leaving a 1/8-inch margin around outside edge of shells. Lightly spray crabs with cooking spray. Place baking sheet 8 inches away from broiler; broil 5 minutes or until coconut mixture is browned and crisp.

mango, onion, water, currants, cider vinegar, sugar, ginger, chili powder, ground red pepper, vegetable oil, shell, coconut, brown mustard seeds, salt, egg white, cooking spray

Taken from www.myrecipes.com/recipe/coconut-crusted-soft-shell-crab-with-mango-chutney (may not work)