Panko-crusted Soft Shell Crab with Ginger Ponzu Sauce

Name: Panko-crusted Soft Shell Crab with Ginger Ponzu Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 people
Ingredients: 4 soft shell crabs; 1 egg; 1/2 cup panko; salt and black pepper; 1 box radish sprouts; olive oil; 5 tablespoons Ponzu Sauce; 1/2 inch (1cm) fresh ginger

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4.9

27 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
2 people
Calories
432 kcal
Course
Main Course
Cuisine
Japanese

Panko-crusted Soft Shell Crab with Ginger Ponzu Sauce

Kelsey Carr

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Typically found in Japanese restaurants, these homemade soft shell crabs are coated with panko, deep fried, and served with ginger ponzu sauce.

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Ingredients

Servings

4 soft shell crabs
1 egg lightly beaten
1/2 cup panko Japanese bread crumbs
salt and black pepper
1 box radish sprouts
olive oil

Dipping Sauce:

5 tablespoons Ponzu Sauce
1/2 inch (1cm) fresh ginger grated

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Instructions

Heat vegetable oil to 300°F (150°C) in a deep pot or deep fryer. Clean the crabs with water and blot them dry with paper towels.
Coat the crabs with egg and then with panko. Ensure that the crabs are well-coated with panko before frying them.
Deep-fry each crab separately until the shell turns red and the panko becomes golden brown. Remove and drain the crabs; set aside.
Discard the roots of the radish sprouts. Season the sprouts with a little olive oil, salt, and black pepper.
Mix the ponzu sauce with the grated ginger, and transfer it to a small serving bowl.
On a plate, serve the crabs on a bed of radish sprouts with the ponzu sauce.

Nutrition Information

Show Details

Serving 2people Calories 432kcal (22%) Carbohydrates 25g (8%) Protein 63g (126%) Fat 7g (11%) Saturated Fat 1g (5%) Cholesterol 274mg (91%) Sodium 2041mg (85%) Fiber 1g (4%) Sugar 2g (4%)