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Pan-Fried Soft Crabs with White Wine Sauce


  • 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


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.

 Erika Young, Coastal and Marine Education Specialist