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My review
Cheriyaki Soft Shell Crabs
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2 reviews
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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 180Original recipe yields 2 servings
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- US
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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!
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.
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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...