Soft-Shell Crabs On Papaya-Mango Salsa
- 12 ounces soft-shell crabs (about 4 crabs, depending on size), cleaned
- 2 to 3 tablespoons flour
- 1 tablespoon olive oil
- 1 papaya
- 2 mangoes
- 1 jalapeno pepper
- 1 tablespoon fresh lime juice
- Fresh cilantro
- Wash and dry the crabs, and sprinkle on both sides with flour.
- Heat oil in nonstick pan large enough to hold the crabs.
- Place crabs top side down in hot oil and cook over medium-high heat until they begin to turn red; turn and brown on other side.
- The total cooking time is about 6 to 8 minutes, depending on the size of the crabs.
- Meanwhile, peel and seed the papaya.
- Peel the mangoes.
- Cut fruits into bite-size pieces and place in a bowl.
- Wash, trim and seed the jalapeno; mince and add to fruit.
- Add lime juice to fruit.
- Wash, dry and chop cilantro to make 1 tablespoon and stir in.
- Arrange salsa on each of two dinner plates and place crabs on top of salsa.
shell, flour, olive oil, papaya, mangoes, pepper, lime juice, fresh cilantro
Taken from cooking.nytimes.com/recipes/4393 (may not work)