Soft-Shell Crabs With Pineapple-Mango Salsa

• 4 soft-shell crabs, cleaned
• 2 egg whites
• 3 tablespoons flour
• 1/2 ripe pineapple
• 1 ripe mango
• 2 tablespoons red onion
• 1/2 jalapeno pepper
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro
• Freshly ground black pepper to taste

1. Wash crabs and drain.
2. Beat egg whites until slightly foamy; dip crabs in egg whites, then in flour.
3. Place on piece of wax paper.
4. Dice pineapple and mango and place in serving bowl.
5. Chop onion fine; mince jalapeno and add to bowl.
6. If using a stove-top grill, prepare and heat.
7. Grill crabs about 3 minutes on each side over medium-high heat.
8. Squeeze lime juice into the pineapple-mango mixture.
9. Wash, dry and chop cilantro and add to bowl; season with pepper.
10. Serve crabs with salsa on the side.

shell, egg whites, flour, pineapple, mango, red onion, pepper, lime juice, fresh cilantro, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/11898 (may not work)