I had some wild soft shell crabs that were approaching their expiry date in the fridge. I had never cooked these particular type of crab before so I wasn’t sure what direction to go in. I have learned that whenever I am unsure it is always best to keep it simple and follow your instincts. A splash of this, a dash of that and less than ten minutes I found myself enjoying crispy crabs with Asian-inspired flavours. This recipe is a perfect snack or appetizer for a full meal.
Soft Shell Crab (Raw)
Sautéed Soft Shell Crabs
Live, Love, Eat!
April x
Sautéed Soft Shell Crab
2013-12-06 04:39:18
Serves 2
A quick snack became a reliable tasty recipe featuring soft shell crabs.
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Ingredients
- 6 soft shell crabs
- 1 egg, beaten
- 1 cup panko breadcrumbs
- 1 tablespoon salt
- 2 cups Romaine lettuce, shredded
- 2 tablespoons sesame oil
- 1 lime/lemon
- fresh cilantro (optional)
For Sauce
- 1 tablesppon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 garlic clove, minced
- 1/2 tablespoon ginger, chopped
Instructions
- Mix all the ingredients for the sauce in a saucepan over high heat. Once boiling leave to simmer until ready to serve, stirring occasionally.
- Mix the salt with breadcrumbs. Dip the crabs in egg and then breadcrumbs before cooking for approximately three minutes on each side in a frying pan with sesame oil over medium heat.
- Plate crab on top of lettuce, sprinkle with cilantro and squeeze lime/lemon generously.
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…i haven’t had a meal like this since childhood. I don’t think, i’ll try to prepare this meal for myself though; it looks like way too much work. I think, I’ll go out and have something similar or maybe the same; who knows! 🙂
I’m liking this one; feels a must do