Pan-Fried Soft Crabs with White Wine Sauce
Recipe
- 6 soft-shell crabs, cleaned
- 6 tablespoons flour
- 6 tablespoons yellow cornmeal
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons vegetable oil
- 3 tablespoons butter
Prepare White Wine Sauce and keep warm.
Mix flour, meal, salt and pepper in a shallow dish. Turn each crab in flour mix to coat completely. Gently shake off excess. Heat oil in a large skillet over medium heat. Add butter. When skillet is heated, lay crabs upside down in oil. Sauté until crisp and golden brown, about 4 to 5 minutes. Turn and repeat on other side. Remove to warm platter. Pour wine sauce over crabs.
White Wine Sauce
- ¼ cup dry white wine
- ¼ cup finely chopped green onion, including tops
- 2 tablespoons white wine vinegar
- ¼ teaspoon cayenne pepper
- 6 tablespoons butter, melted
Combine wine, onion, vinegar and cayenne pepper. Bring to a boil. Cook until reduced by half. Stir in butter and reheat. Remove from heat. Serve over cooked crabs.
Contributed by Joyce Taylor From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas
DID YOU KNOW?
The molting of a blue crab is regulated by hormones, controlled by endocrine glands in the eyestalk. The shell has not yet hardened and is completely edible in a soft shell crab.
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