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Main Dish ~ Main Dish - Fish/Seafood ~ Recipe

Soft Shell Crabs on Soba Noodles with Nori and Pickled Ginger

by
Patty
-
July 17, 2015

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.

Try the World, subscription box, Japan, sponsored

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, Try the World, subscription box, sponsored

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

flour mixture for soft shell crabs, Try the World, subscription box, Soft Shell Crabs on Soba Noodles with Pickled Ginger and Nori, sponsored

Mix the flour, wasabi powder and salt together.

dredge soft shell crabs in flour, Try the World, subscription box, Soft Shell Crabs on Soba Noodles with Pickled Ginger and Nori, sponsored
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.

blanch snow peas, Try the World, subscription box, Soft Shell Crabs on Soba Noodles with Pickled Ginger and Nori, sponsored
While the noodles are cooking dip the snow peas in the boiling water to blanch them.

add ponzu sauce to soba noodles, Try the World, subscription box, Soft Shell Crabs on Soba Noodles with Pickled Ginger and Nori, sponsored
This is more than a cup. I was having some noodles with my dinner.

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.

cook soft shell crabs, Try the World, subscription box, Soft Shell Crabs on Soba Noodles with Pickled Ginger and Nori, sponsored
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.

Try the World, subscription box, Soft Shell Crabs on Soba Noodles with Pickled Ginger and Nori, sponsored
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.

Try the World, subscription box, Soft Shell Crabs on Soba Noodles with Pickled Ginger and Nori, sponsored

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

 

You can learn all you need to know at trytheworld.com

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Want more Try the World adventures?

Try the World Buenos Aires

Try the World Buenos Aires – Ribs with Quince Barbecue Sauce

Try the World Marrakesh

Try the World Japan

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Soft Shell Crabs on Soba Noodles with Nori and Pickled Ginger

Print Recipe
Pin Recipe
  • Author: Patty @BrokenTeepee
  • Category: Main Dish

Ingredients

Scale
  • 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

  1. Mix the flour, wasabi powder and salt together.
  2. Dredge the crabs in the flour mixture. Set aside in the refrigerator for about 10 minutes.
  3. While the crabs are resting set a large pot of salted water on to boil.
  4. When the water boils cook the soba noodles – about 5 – 6 minutes.
  5. While the noodles are cooking dip the snow peas in the boiling water to blanch them.
  6. 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.
  7. Heat a large saute pan over med-high.
  8. 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.
  9. Add the snow peas to a bowl and mix with the remaining ponzu sauce and 2/3rds of the chopped ginger.
  10. 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.

Did you make this recipe?

Tag @books_cooks_looks on Instagram and hashtag it #books_cooks_looksRecipes

 

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About

Happily living in the small city of Brattleboro, Vermont, Patty Woodland is navigating the urban life of sidewalks and neighbors in New England. She will share life in her small city, the books she reads, and as always, the delicious food she cooks and bakes.

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