Panko-crusted Soft Shell Crab with Ginger Ponzu Sauce

4.88 from 8 votes
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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.

Delicious Japanese recipe featuring soft shell crab that is deep-fried in Panko and served with ginger ponzu sauce
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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.

Radish Sprouts, that are used in this soft shell crab recipe made with panko crumbs and 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

Can I eat all of the soft shell crab?

The best part of this recipe is that yes, you can literally eat all of the crab. Say goodbye to messy eating of crab!

How can I tell if a crab is soft shelled?

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.

How many calories per serving?

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 FacebookPinterest, and Instagram for new updates.


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4.88 from 8 votes

Panko-crusted Soft Shell Crab with Ginger Ponzu Sauce

Typically found in Japanese restaurants, these homemade soft shell crabs are coated with panko, deep fried, and served with ginger ponzu sauce.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 people
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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 up vegetable oil to 300 degree (150℃) in a deep pot or deep fryer.
  • Clean the crabs with water and blot them dry with paper towels.
  • Coat crabs with the egg and then panko. Make sure that the crabs are well-coated with panko before you fry them.
  • Deep fry each crab separately until the shell turns red and the panko becomes golden brown.
  • Remove and drain crabs; set aside.
  • Discard the roots of the radish sprouts.
  • Season the radish sprouts with a little olive oil, salt, and black pepper.
  • Mix the ponzu sauce with the grated ginger and transfer to a small serving bowl.
  • On a plate, serve the crabs on a bed of radish sprouts and the ponzu sauce.

Nutrition

Serving: 2people, Calories: 432kcal, Carbohydrates: 25g, Protein: 63g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 274mg, Sodium: 2041mg, Fiber: 1g, Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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Recipe Rating





2 Comments

  1. Yeh Ximin says:

    5 stars

  2. Crab Dynasty says:

    5 stars
    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.