Coconut-Crusted Soft-Shell Crab With Mango Chutney

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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 tablespoons sugar

2 tablespoons chopped crystallized ginger

1/2 teaspoon chili powder

1/4 teaspoon ground red pepper

4 teaspoons vegetable oil, divided

8 (3-ounce) soft-shell crabs, cleaned

1/2 cup flaked sweetened coconut, toasted

2 tablespoons brown mustard seeds

1/4 teaspoon salt

1 large egg white, lightly beaten

Cooking spray

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