Ginger Soft-Shell Crabs

12 ingredients
4 steps

Ingredients

  • 4 large soft-shell crabs, cleaned (5-6 oz. each)
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 tablespoons peanut oil
  • 1/4 cup minced shallot
  • 2 tablespoons minced pared fresh ginger
  • 1/2 cup chicken broth
  • 2 teaspoons cornstarch
  • 2 tablespoons soy sauce
  • 2 tablespoons dry sherry
  • 1 teaspoon sesame seeds, toasted

Directions

  1. 1
    Coat crabs with flour seasoned with salt and pepper. Saute in 3 T. hot oil in large skillet over medium heat until golden brown on both sides, about 4 minutes. Cover and cook 1 minute. Remove from skillet and keep warm.
  2. 2
    Wipe out skillet. Saute shallots in remaining 3 T. hot oil over medium-high heat 1 minute. Add ginger; saute 1 minute. Add broth and scallions; heat to boiling. Reduce heat and simmer 2 minutes.
  3. 3
    Dissolve cornstarch in soy sauce and sherry. Stir cornstarch mixture into skillet. Boil, stirring constantly, until thickened.
  4. 4
    Spoon sauce over crabs on serving platter and sprinkle with sesame seeds. Serve hot.

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