I received a free Try the World Box. This post contains affiliate links.
The other day I showed you this month’s Try the World box featuring products from Japan. Of course I set out to make something yummy from what was enclosed. I had some soft shell crabs from Anderson Seafoods and I knew they were a great starting point. The hubby loves them and I love making his favorites for him. We both love soba noodles so I just had some plain with salad – soft shells aren’t my favorite.
I used the soba noodles, ponzu sauce and nori from this month’s box. I added some things from my pantry to finish the meal. Snow peas are coming in like gangbusters from the garden right now so it seems an Oriental meal was almost ordained.
Soft Shell Crabs on Soba Noodles with Nori and Pickled Ginger
Serves 1
2 soft shell crabs
2 TBS all purpose flour
1 tsp wasabi powder
1 tsp salt
1 TBS canola or argan oil
1 package soba noodles
2 TBS ponzu sauce
1 TBS chopped pickled ginger
2 small sheets nori, sliced
1 cup snow peas
salt and pepper
Mix the flour, wasabi powder and salt together.
Dredge the crabs in the flour mixture. Set aside in the refrigerator for about 10 minutes.
While the crabs are resting set a large pot of salted water on to boil.
When the water boils cook the soba noodles – about 5 – 6 minutes.
While the noodles are cooking dip the snow peas in the boiling water to blanch them.
Drain the noodles and add a cup of them back into the pot and mix with 1 TBS of the ponzu sauce. Cover and set aside.
Heat a large saute pan over med-high.
When the pan is ready add the oil. When the oil is hot add the crabs and cook for about 3 minutes on each side.
Add the snow peas to a bowl and mix with the remaining ponzu sauce and 2/3rds of the chopped ginger.
To plate: place the noodles on the plate, top with the crabs. Sprinkle the snow peas around the plate. Add the rest of the ginger and the nori.
The hubby really enjoyed this. I think if I had cooked more crabs he would have gone back for another one. The soba noodes were really tasty with the ponzu sauce on them. He said the ginger added just the right touch of brightness to the meal.
If you’d like to get delicious soft shell crabs you can use my affiliate link with Anderson Seafoods – if you do I get a small commission: http://www.shopandersonseafoods.com/p-143-jumbo-soft-shell-crabs.aspx
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PrintSoft Shell Crabs on Soba Noodles with Nori and Pickled Ginger
- Category: Main Dish
Ingredients
- 2 soft shell crabs
- 2 TBS all purpose flour
- 1 tsp wasabi powder
- 1 tsp salt
- 1 TBS canola or argan oil
- 1 package soba noodles
- 2 TBS ponzu sauce
- 1 TBS chopped pickled ginger
- 2 small sheets nori, sliced
- 1 cup snow peas
- salt and pepper
Instructions
- Mix the flour, wasabi powder and salt together.
- Dredge the crabs in the flour mixture. Set aside in the refrigerator for about 10 minutes.
- While the crabs are resting set a large pot of salted water on to boil.
- When the water boils cook the soba noodles – about 5 – 6 minutes.
- While the noodles are cooking dip the snow peas in the boiling water to blanch them.
- Drain the noodles and add a cup of them back into the pot and mix with 1 TBS of the ponzu sauce. Cover and set aside.
- Heat a large saute pan over med-high.
- When the pan is ready add the oil. When the oil is hot add the crabs and cook for about 3 minutes on each side.
- Add the snow peas to a bowl and mix with the remaining ponzu sauce and 2/3rds of the chopped ginger.
- To plate: place the noodles on the plate, top with the crabs. Sprinkle the snow peas around the plate. Add the rest of the ginger and the nori.
