Soft-Shell Crabs With Corn And Black-Bean Salsa

• 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
• 18 teaspoon salt
• Freshly ground black pepper

1. Shuck fresh corn, and steam for about 3 minutes.
2. If using frozen corn, cook 1 minute in 1 tablespoon water.
3. Rinse the crabs.
4. Drain and dry.
5. Beat egg whites until slightly foamy; dip crabs in egg whites and then in the flour to coat lightly.
6. Set aside on a piece of wax paper.
7. Drain corn, cool and scrape off kernels into a serving bowl.
8. 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.
9. Drain the beans, rinse thoroughly and drain again; add to bowl.
10. Heat the oil in a nonstick skillet large enough to hold the crabs.
11. Saute them on both sides until they are brown -- 4 or 5 minutes.
12. Add the vinegar and lime juice to the corn mixture; season with salt and pepper, and serve with crabs on the side.

corn, crabs, egg whites, flour, pepper, red bell pepper, mangoes, nosalt, canola oil, sherry vinegar, lime juice, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/7400 (may not work)