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Soft Shell Crabs with Asian Mignonette
Source: dLife

Pan fried soft shell crabs drizzled with a citrus ginger sauce.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 201.6
Total Carbs 15.3 g
Dietary Fiber 0.4 g
Sugars 0.8 g
Total Fat 4.9 g
Saturated Fat 2.6 g
Unsaturated Fat 0.4 g
Potassium 104.4 mg
Protein 22.5 g
Sodium 429.4 mg
Dietary Exchanges
1 Fat , 1 Starch , 3 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 tbsp  rice vinegar
2 tbsp  fresh lime juice
1 tsp  fresh ginger root
1 tsp  chopped parsley
0 1/2 tsp  minced garlic
0 1/4 tsp  salt
6 each  Crab, blue, raw
1 cup  Flour, all purpose, bleached, enriched
2 tbsp  Butter, unsalted
  1. Whisk together vinegar, lime juice, ginger, parsley, garlic, and salt.
  2. Gently lift (but don't detach) each side of the back shell of the crab. Pull off and dispose of the soft gills. Put shell back in place. Wash and dry crab. Cover crab with flour.
  3. Heat butter over medium high heat in a frying pan. Cook crabs 3 to 4 minutes per side. Take out of pan and drain.
  4. Serve crabs hot with mignonette sauce.

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