-
-
My review
Cheriyaki Soft Shell Crabs
2 made it |
2 reviews
| 0 photos
1
Becca H.
"Soft shell crabs are delicious and affordable when they're in season (early- to mid-summer). Try cooking them in this sweet and tangy glaze for a change of pace."
Added to shopping list.
Go to shopping list.
Ingredients
15 m servings 180Original recipe yields 2 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a deep skillet, mix together the cheriyaki glaze, Worcestershire sauce, mirin and soy sauce. Bring to a boil over medium heat. Place the crabs side by side in the sauce, with the top shell down. Cook for about 5 minutes, then turn and cook for 5 more minutes. Remove to serving plates, and serve with plenty of napkins!
You might also like
Footnotes
- Notes
- Have your fishmonger clean the crabs for you. If they cannot, remove the gills and tail yourself, as well as any eggs (on female crabs).
- You can replace the Cheriyaki glaze with regular Teriyaki sauce, but you may want to increase the Mirin to make the sauce sweeter.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2Most helpful
Most positive
Least positive
Newest
2/1/2014
Loved it! I'm usually quick to fry my softshell crabs but this recipe is a great option. The only difference is I used an organic island teriyaki with agave nector because I could not find cheri...