Soft-Shell Crabs ''Namban''
Updated October 10, 2023
- Total Time
- 1 to 2 hours unattended
- Prep Time
- 15 minutes
- Cook Time
- 6 minutes
- Rating
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Ingredients
1 cup sake
2 cups ponzu (Japanese citrus sauce)
1 ½ cups light soy sauce
½ ounce fresh ginger, cut in julienne
1 jalapeno chili, left whole
1 clove garlic, peeled and left whole
12 soft-shell crabs, cleaned
About ¼ cup of sesame oil
About ¼ cup vegetable oil
Flour for dredging
1 large red onion, thinly sliced
OPTIONAL
2 to 3 tablespoons flying fish roe to garnish
Nutritional analysis per serving (4 servings)
23 grams carbs; 82 milligrams cholesterol; 551 calories; 16 grams monosaturated fat; 9 grams polyunsaturated fat; 3 grams saturated fat; 30 grams fat; 2 grams fiber; 8228 milligrams sodium; 35 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the marinade. Combine sake, ponzu, soy sauce, ginger, chili and garlic.
- Step 2
Dry the crabs. Heat the oils to 180 degrees in a large skillet or wok. Dredge the crabs with a minimum amount of flour. Saute in the oil for two to three minutes on each side.
- Step 3
Put the crabs and red onion in the marinade and let them sit for one to two hours. To serve, remove the crabs from the marinade, quarter them and if you like, place the flying fish roe on top to garnish.
Namban'' is the Japanese word for Portuguese influence.
Private Notes