PANKO-CRUSTED SOFT SHELL CRAB
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.
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.
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.
- 4 soft shell crabs
- 1 box of radish sprouts
- 1 lightly beaten egg
- 1/2 cup of Panko
- Salt and black pepper
- Olive oil
- 5 tablespoons of Ponzu sauce
- 1/2 inch of grated fresh ginger
- 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.