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Cheriyaki Soft Shell Crabs

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."
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Ingredients

15 m servings 180 cals
Original recipe yields 2 servings

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Directions

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  • Prep

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  1. 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!

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


Per Serving: 180 calories; 1.7 g fat; 15.2 g carbohydrates; 22.4 g protein; 98 mg cholesterol; 1827 mg sodium. Full nutrition

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how do you clean soft shell crabs,what i seen wash & cook them.

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...