Ingredients
- 4 4 fresh
Preparation
Baking Directions:
Caribbean soul at its best! Enjoy these lightly pan-fried crustaceans with a squeeze of lime and a cold beer.
Note: Scotch bonnets pack SERIOUS heat! Adjust their potency to taste by removing the seeds, careful not to touch your eyes.
Rub a little cooking oil in your hands and wash them immediately after.
To clean the crab, slightly lift the shell on each side and remove the soft, dark gills.
Snip the eyes and mouth, push out the sack contents directly behind the cut and snip the back flap, known as the apron.
Rinse in cold water and pat dry.
Pulse the mango and the next 8 ingredients in a food processor or blender until smooth.
Transfer to a bowl with the crabs, gently massage in the marinade and set aside or refrigerate overnight.
When ready to use, remove the excess marinade from the crabs and dredge in panko.
Heat the oil in a large skillet over medium heat and fry in 2 batches, turning once, until golden (about 2 minutes each side).
Blot on kitchen paper and serve hot.
