Soft shell crabs are delicious and affordable when they're in season (early- to mid-summer). Try cooking them in this sweet and tangy glaze for a change of pace.
INGREDIENTS (for 2 servings):
- 2 soft-shell crabs, cleaned
- 1/4 cup cheriyaki glaze
- 1 tablespoon Worcestershire sauce
- 1 tablespoon mirin
- 1 tablespoon soy sauce
In a deep skillet, mix together the cheriyaki glaze, Worcestershire sauce, mirin and soy sauce. Bring to a boil over medium heat. Place the crabs side by side in the sauce, with the top shell down. Cook for about 5 minutes, then turn and cook for 5 more minutes. Remove to serving plates, and serve with plenty of napkins!
Have your fishmonger clean the crabs for you. If they cannot, remove the gills and tail yourself, as well as any eggs (on female crabs).
You can replace the Cheriyaki glaze with regular Teriyaki sauce, but you may want to increase the Mirin to make the sauce sweeter.