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Panko-crusted Soft Shell Crab with Ginger Ponzu Sauce

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Serves 4



  • 4 soft shell crabs
  • 1 egg (lightly beaten)
  • ½ cup Panko (Japanese bread crumbs)
  • ½ cup seasoned flour
  • salt and black pepper
  • 1 box snow pea sprouts
  • 4 whole radishes
  • olive oil

Dipping Sauce Ingredients:

  • 1.25cm(1/2 inch) block of fresh ginger grated
  • 5 tablespoons Ponzu sauce (you can substitute ponzu sauce by combining the juice of ½ a lemon and the juice of a whole orange then adding an equal amount of soy sauce and let it sit for at least 1 hour)


  • Clean the crabs with water and blot them dry with paper towels
  • Heat up vegetable oil to 175oC in a deep pot or deep fryer
  • Coat crabs with flour then dip in the egg and then panko. (Make sure the crabs are well coated with panko)
  • Deep fry each crab separately until the shell turns red and the panko becomes golden brown
  • Remove and drain crabs and set aside
  • Divide the snow pea sprouts between 4 plates and season with a little olive oil, salt & pepper
  • Grate 1 radish over each plate of snow pea sprouts
  • Mix the grated ginger with the ponzu sauce and transfer to a small serving bowl
  • Place the crabs on top of the snow pea sprouts.