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

1. Wash and dry the crabs, and sprinkle on both sides with flour.
2. Heat oil in nonstick pan large enough to hold the crabs.
3. 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.
4. The total cooking time is about 6 to 8 minutes, depending on the size of the crabs.
5. Meanwhile, peel and seed the papaya.
6. Peel the mangoes.
7. Cut fruits into bite-size pieces and place in a bowl.
8. Wash, trim and seed the jalapeno; mince and add to fruit.
9. Add lime juice to fruit.
10. Wash, dry and chop cilantro to make 1 tablespoon and stir in.
11. 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)