{"id":14270,"date":"2023-08-24T09:00:00","date_gmt":"2023-08-24T13:00:00","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=14270"},"modified":"2025-06-19T14:27:43","modified_gmt":"2025-06-19T18:27:43","slug":"pan-fried-soft-crabs-with-white-wine-sauce","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/pan-fried-soft-crabs-with-white-wine-sauce\/","title":{"rendered":"Pan-Fried Soft Crabs with White Wine Sauce"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>6 soft-shell crabs, cleaned<\/li>\n\n\n\n<li>6 tablespoons flour<\/li>\n\n\n\n<li>6 tablespoons yellow cornmeal<\/li>\n\n\n\n<li>\u00bd teaspoon salt<\/li>\n\n\n\n<li>\u00bd teaspoon freshly ground black pepper<\/li>\n\n\n\n<li>3 tablespoons vegetable oil<\/li>\n\n\n\n<li>3 tablespoons butter<\/li>\n<\/ul>\n\n\n\n<p>Prepare White Wine Sauce and keep warm.<\/p>\n\n\n\n<p>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. Saut\u00e9 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.<\/p>\n\n\n\n<p><em>White Wine Sauce<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00bc cup dry white wine<\/li>\n\n\n\n<li>\u00bc cup finely chopped green onion, including tops<\/li>\n\n\n\n<li>2 tablespoons white wine vinegar<\/li>\n\n\n\n<li>\u00bc teaspoon cayenne pepper<\/li>\n\n\n\n<li>6 tablespoons butter, melted<\/li>\n<\/ul>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Contributed by\u00a0<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a> \u00a0From:\u00a0<em>Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em><\/p>\n\n\n<blockquote class=\"wp-block-ncst-blockquote\">\n    <p>DID YOU KNOW?<\/p><p>The molting of a blue crab is regulated by hormones, controlled by endocrine glands in the eyestalk.&nbsp; The shell has not yet hardened and is completely edible in&nbsp;<a href=\"https:\/\/aquaculture.ces.ncsu.edu\/soft-shell-crab\/\" target=\"_blank\" rel=\"noreferrer noopener\">a soft shell crab<\/a>.<\/p><p>&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/about-us\/our-team\/erika-young\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Erika Young, Coastal and Marine Education Specialist<\/strong><\/a><\/p>\n  <\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Pan-Fried Soft Crabs with White Wine Sauce.<\/p>\n","protected":false},"author":23,"featured_media":14271,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[96,230,15,98,131,215,216],"tags":[145,152],"class_list":["post-14270","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-crab","category-fried","category-mariners-menu","category-shellfish","category-soft-shell-crab","category-spring","category-summer","tag-main","tag-sauce"],"displayCategory":null,"acf":{"ncst_posts_meta_modified_date":""},"yoast_head":"<!-- This site is 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