Panko-crusted Soft Shell Crab with Ginger Ponzu Sauce
Published Jun 20, 2019
Updated Nov 28, 2024
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Panko-crusted Soft Shell Crab with Ginger Ponzu Sauce - homemade soft shell crabs are coated with panko, deep fried, and served with ginger ponzu sauce.
What Is Soft Shell Crab
Soft shell crab season runs from May to July, making this delicacy even more prized right now.
These crabs have recently molted their old exoskeleton, making them soft.
Typically found in Japanese restaurants, this recipe features crabs that are coated with panko, deep fried, and served with ginger ponzu sauce.
The radish sprouts–seasoned with just a wee bit of olive oil, salt, and black pepper–add extra punch and lend a tint of peppery flavor to this dish without requiring too much effort.
The roughly shaped bread crumbs create light, airy, and extra-crunchy coating on fried foods, especially on this recipe. Packed in a plastic bag, panko can be easily found in Asian markets…
Ingredients For Soft Shell Crab Recipe
- Soft shell crab
- Egg
- Panko
- Salt and pepper
- Olive oil
- Ponzu sauce
- Fresh ginger
See the recipe card for full information on ingredients.
Frequently Asked Questions
The best part of this recipe is that yes, you can literally eat all of the crab. Say goodbye to messy eating of crab!
The easiest way to tell is by a pinch test. Pick up each crab and squeeze the edge of the shell near the lateral spines or one of the legs.
This recipe has 432 calories per serving.
What To Serve With Soft Shell Crab
This dish is best served as an appetizer. For a wholesome Japanese meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Crab Recipes You Might Like
Panko-crusted Soft Shell Crab with Ginger Ponzu Sauce
Ingredients
- 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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent! We love soft-shelled crab and are always looking for different ways to cook and serve them. We’ve had them a lot using a Bobby Flay recipe that coats and fries them similar to this, but serves them on a cabbage slaw dressed with a homemade tartar sauce. We enjoy Asian flavors, so this flavorful sauce and the bed of micro greens was a nice change. I couldn’t find radish sprouts, but did find a combo of wasabi & mustard micro greens at Whole Foods and they were great with this. We served it with the RasaMalaysia recipe for Asian Cucumber Salad, which created the perfect meal. For those who wonder how to source good quality soft-shelled crab (that don’t live in the Mid-Atlantic region), I have been buying them from The Crab Place (https://www.crabplace.com/) for years and I still can’t believe how good they are. They have mastered the best way to package and freeze them. I can keep them in the freezer for many months and they are never crusted with ice or freezer burned and they are in wonderful condition.
I tell you, panko is the only way to fry soft shell crab. It tastes simply amazing. The panko bread crumbs give it a light, yet crispy coating that is much better than using regular bread crumbs. The type of oil makes a difference too. I prefer to use olive oil in a cast iron pan until crispy-brown arounf the edges.