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 Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Japanese Recipes
Cuisine: Crab
Keyword: Soft Shell Crab
Servings: 2 people
Calories: 432kcal
- 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
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.
Serving: 2people | Calories: 432kcal | Carbohydrates: 25g | Protein: 63g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 274mg | Sodium: 2041mg | Fiber: 1g | Sugar: 2g