{"id":6555,"date":"2024-08-22T09:00:00","date_gmt":"2024-08-22T13:00:00","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=6555"},"modified":"2024-08-19T15:42:21","modified_gmt":"2024-08-19T19:42:21","slug":"golden-fried-soft-shell-crabs","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/golden-fried-soft-shell-crabs\/","title":{"rendered":"Golden-Fried Soft-Shell Crabs"},"content":{"rendered":"\n\n\n\n\n
Combine lemon juice and soy sauce. Brush on crabs. Season with salt and pepper. Refrigerate for 1 hour.<\/p>\n\n\n\n
Dredge crabs in flour, dip in egg and coat lightly with crumbs. Deep-fry at 375\u00b0 F until crisp and golden brown, about 4 to 5 minutes. Serve with tartar sauce.<\/p>\n\n\n\n
Contributed by Joyce Taylor<\/a> From: Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em><\/a><\/p>\n\n\n Mariner’s Menu shares Golden-Fried Soft-Shell Crabs.<\/p>\n","protected":false},"author":23,"featured_media":16064,"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":"{\"caption\":\"\",\"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],"class_list":["post-6555","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"],"displayCategory":null,"acf":[],"yoast_head":"\nDID YOU KNOW?
Blue crabs<\/a>\u00a0are placed in special shedding trays until they molt.\u00a0 Once they molt they are processed for distribution throughout NC and beyond!
Erika Young, Coastal and Marine Education Specialist<\/strong><\/a><\/blockquote>\n\n","protected":false},"excerpt":{"rendered":"