Crab Fingers Fried Or In Wine Sauce Recipe

If using imitation crab sticks, separate into individual fingers. Pat dry with paper towels.

In a shallow dish combine 1 cup dry white wine, 1 tbsp lemon juice, minced garlic, 2 tbsp chopped parsley, 1/2 tsp sea salt and 1/4 tsp black pepper. Stir to combine.

Add the crab fingers to the marinade, turning to coat. Let sit 10–15 minutes at room temperature (do not marinate much longer or the texture may soften too much). Remove from marinade and reserve the liquid for the wine sauce if making it.

Prepare Breading

Set up a breading station: one shallow bowl with 3/4 cup flour seasoned with 1/2 tsp salt and 1/4 tsp black pepper; a second bowl with beaten eggs mixed with 3 tbsp milk; a third plate with 1/2 cup fine cornmeal or panko crumbs.

Working in batches, dredge each marinated crab finger first in the seasoned flour, shaking off excess, then dip into the egg wash, allowing excess to drip, and finally press into the cornmeal/panko to coat evenly.

Heat about 1 cup vegetable oil in a heavy skillet over medium-high heat until it reaches 350°F (or a small piece of bread sizzles and browns in ~45 seconds). Fry crab fingers in batches, 2–3 minutes per side, until golden brown and crisp. Do not overcrowd the pan.

Transfer to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F oven while frying remaining batches.

Serve immediately with lemon wedges and the dipping sauce (see optional sauce directions).

If you prefer crab fingers served in a wine sauce instead of fried, skip the breading/frying steps and follow this sauce method after marinating: melt 3 tbsp unsalted butter in a medium skillet over medium heat.

Add the finely chopped shallot and sauté 2–3 minutes until softened and translucent but not browned.

Carefully add 1/2 cup dry white wine and the reserved marinade (about 1/4–1/3 cup) you set aside from marinating the crab fingers. Bring to a gentle simmer and reduce by about half, 3–5 minutes.

Add 1/4 cup stock, simmer 1–2 minutes, then lower heat and whisk in 2 tbsp heavy cream if using. Simmer until sauce thickens slightly to coat the back of a spoon, about 2–3 minutes.

Stir in 1 tsp lemon juice, 1 tbsp chopped parsley, 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Taste and adjust seasoning.

Gently add the marinated crab fingers to the sauce and warm through for 1–2 minutes (do not simmer vigorously to avoid toughening). Serve spooned over the crab fingers with extra parsley and lemon wedges.

Whisk together 1/4 cup mayonnaise, 1 tsp Dijon mustard, 1/2 tsp hot sauce, 1/2 tsp lemon zest and 1/8 tsp salt until smooth. Adjust hot sauce or mustard to taste.

Chill briefly if time allows. Serve alongside fried crab fingers.