Soft Shell Crab, Semi-Asian Style

Soft shell crabs.
Thinly sliced mushrooms of your choice
Red onion, thin-sliced
Minced garlic, small amount
Sesame oil (to coat pan)
Lime juice
Teryaki sauce
Slivers of fresh ginger root (or ginger powder)
Fresh cilantro (if it doesn't smell pungent, it will have no taste).

Put veggies and all seasonings except cilantro into skillet. You may want to pre-saute the ginger root if you are using that. Add oil, lime juice. Heat at moderate heat levels, whisk the veggies around. Add the teryaki sauce. When they start sizzling, make space for the crabs and let the crabs cook about 2-3 minutes per side, flipping occasionally until done (no translucent areas on the crabs). Add more lime juice or teriyaki as needed, to taste.

Remove from skillet and serve, scattering a few cilantro leaves over each portion.