Sticky Ginger Scallion Soft Shell Crab

Golden, crispy salmon croquettes — the perfect snack or meal. Order premium salmon today from Pearl Seafoods.

Sticky Ginger Scallion Soft Shell Crab
Serves
2 people
Prep
10 mins
Cook
15 mins
Difficulty
Medium

About This Recipe

Enjoy a flavourful and crispy Sticky Ginger Scallion Soft Shell Crab, perfect for seafood lovers. Fresh soft shell crabs are coated, fried to golden perfection, and served with a vibrant ginger-scallion sauce. This dish combines the bold taste of ginger, the aromatic touch of scallions, and the satisfying crunch of the crabs. Ideal for a special meal, it’s a true crowd-pleaser. Order Softshell Crab from Pearl Seafoods for home delivery in Sydney today!

Ingredients

  1. 2 soft-shell crabs, cleaned and halved
  2. 1/4 cup cornflour
  3. Salt
  4. Black pepper
  5. Vegetable oil for frying
  6. 1 tablespoon soy sauce
  7. 1 tablespoon rice vinegar
  8. 1 tablespoon honey
  9. 1 tablespoon grated ginger
  10. 2 scallions, finely chopped
  11. 1 garlic clove, minced
  12. 1 teaspoon sesame oil
  13. 1/2 teaspoon chili flakes (optional)

Method

  1. Combine all ingredients for sauce and mix well.
  2. Prep crabs by removing face, gills, and abdominal flap. Cut in half vertically.
  3. Heat a large wok or high-sided pan on high heat, add ~⅛” of oil to the pan. Lightly dredge the crabs in corn starch and shake off excess. Fry in hot oil for 2 minutes. Flip crabs using a spatula. The shells should be bright red. There will be some starch stuck to the pan, use a metal spatula to scrape loose. Cook for 2 more minutes.
  4. Add ginger, scallions, and jalapeno to the pan with the crab. Stir and cook for ~2 minutes until very fragrant.
  5. Pour sauce over everything in the pan. Stir until evenly coated.

Featured Product

Frozen Softshell Crab - Pearl Seafoods

Frozen Softshell Crab

$38.00 $35.00

Nutrition per serving

  • Calories 310 kcal
  • Total Fat 15.0 g
  • Total Carbohydrate 18.0 g
  • Protein 19.0 g

Seafood Delivery Across Sydney

We deliver fresh seafood next-day across:

Back To Blog

Leave a comment

Please note, comments need to be approved before they are published.