Coconut-Crusted Soft-Shell Crab with Mango Chutney Recipe - Details, Calories, Nutrition Information

Ingredients

• 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 tbsp sugar
• 2 tbsp chopped crystallized ginger
• 1/2 tsp chili powder
• 1/4 tsp ground red pepper
• 4 tsp vegetable oil, divided
• 8 (3-oz) soft-shell crabs, cleaned
• 1/2 cup flaked sweetened coconut, toasted
• 2 tbsp brown mustard seeds
• 1/4 tsp salt
• 1 large egg white, lightly beaten
• cooking spray