Soft Shell Crabs on Soba Noodles with Nori and Pickled Ginger

No reviews


  • 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


  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.