PANKO-CRUSTED SOFT SHELL CRAB
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Panko-coated soft shell crabs are deep fried and served with a ginger ponzu sauce for dipping.
Because the season for soft shell crab lasts from May to July, this delicacy is especially sought after.
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Their exoskeletons have lately been shed, making them pliable. Crabs are breaded with panko, deep-fried, and served with a ginger ponzu sauce in this traditional Japanese dish.
The radish sprouts are seasoned with a modest quantity of olive oil, salt, and black pepper to give this meal a little zip.
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This recipe’s fried items, in particular, benefit from the light, airy, and extra-crunchy coating created by the bread crumbs’ rough texture. Panko is readily available in Asian shops in plastic bags…
I love that you can eat the entire crab in this dish. It’s time to say goodbye to messy crab eating!
Each serving of this recipe has only 432 calories.
INGREDIENTS:
- 4 soft shell crabs
- 1 box of radish sprouts
- 1 lightly beaten egg
- 1/2 cup of Panko
- Salt and black pepper
- Olive oil
DIPPING SAUCE:
- 5 tablespoons of Ponzu sauce
- 1/2 inch of grated fresh ginger
INSTRUCTIONS:
- In a pan or deep fryer, heat the vegetable oil to 300 degrees Fahrenheit.
- Clean and dry the crabs with paper towels after rinsing them with water.
- Coat the crabs with egg, then panko to finish them off. Before frying the crabs, make sure they are well-coated with panko.
- Crabs should be deep fried one at a time until their shells turn red and the panko is golden brown. Take out and set aside.
- The radish sprouts’ roots should be discarded.
- Olive oil, salt, and black pepper should be used to season the radish sprouts.
- Pour the ponzu sauce into a small serving bowl and add the grated ginger.
- Serve the crabs with the ponzu sauce and radish sprouts on a platter.