Cheriyaki Soft Shell Crabs

2
Becca H. 0

"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."

Ingredients 15 m {{adjustedServings}} servings 180 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 1827 mg
  • 73%

Based on a 2,000 calorie diet

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Directions

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  • Cook

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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!
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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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Reviews 2

  1. 3 Ratings

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Guido
8/21/2009

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

nolatuna
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 cheriyake. Will make it again. Even my 6 year old liked it.