SAUTEED SOFT SHELL CRABS (SALLYE)
I think this is an excellent recipe to bring out the best flavor of these crabs.
I hope you agree.
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- fresh soft shell crabs
- 1 c
- teriyaki sauce HOMEMADE TERIYAKI SAUCE (SALLYE)
- 1/4 c
- mirin (sweet rice wine) optional
- 1 medium
- lemon, cut into wedges
The Gulf Coast season is from April through October. DO NOT BUY if they are wrapped in cellophane; that means they have been previously frozen and will not be fresh.
With kitchen shears, cut straight across the front of the crab, cutting the mouth and eyes off.
Lift up the side edges of the shell and find the gills (they are the little finger-looking fleshy membranes). Push them to the side away from the rest of the crab. Cut them off with the shears.
Turn the crab over and cut off the backside (called the tail or apron) with the shears.
Rinse thoroughly under cool running water to remove all sand and grit. Pay particular attention to where the gills were, sand can be imbedded there. If necessary, massage gently with hands to loosen and remove the sand.
Heat a heavy skillet (I use my cast iron skillet or sometimes my big wok) to medium heat.
Add teriyaki sauce HOMEMADE TERIYAKI SAUCE (SALLYE) (or you can use store bought if you prefer), and the extra mirin if you want it sweeter.
When sauce begins to simmer, turn heat to low and place crabs with the shell side down in the sauce.
Simmer for five minutes, then flip crab over and simmer in sauce five more minutes.
Serve with your choice of sides.