Local Restaurateur Wes Stepp on Outer Banks National Soft-Shell Week

By Outer Banks Visitors Bureau
May 05, 2025

As Outer Banks National Soft-Shell Crab Week makes its return, Outer Banks Visitors Bureau connected with Chef Wes Stepp to talk about the springtime seafood specialty that brings culinary travelers and seafood fans to the OBX. Chef Stepp, owner of NC Coast Grill & Bar in Duck and Red Sky Casual Dining and Cocktails, shares deep knowledge of preparing these especially flavorful blue crabs. With a reputation for inventive coastal cooking and a focus on local ingredients, Chef Stepp helps explain why soft-shell crabs are so closely tied to Outer Banks seafood tradition.

Blog photo credit: Edible Photography OBX

Chef Wes Stepp’s take on soft-shell crabs

The source page includes a Q&A-style interview with Chef Wes Stepp, representing the perspective of a local Outer Banks restaurateur and chef. His comments cover what soft-shell crabs are, why diners enjoy them, how crabbers use a mature male crab called a dollar Jimmy in shedding pots, the common deep-fried and pan-fried preparations, the precise live-crab cleaning process, kitchen humor around handling live soft-shells, lighter cooking options such as sautéing, grilling, and broiling, the importance of National Soft-Shell Crab Week, and guest reactions at his restaurants. Across the Q&A, the recurring themes are seasonality, local seafood culture, respect for crabbers, chef creativity, visitor curiosity, and the celebratory dock-to-dish nature of the event. The attributed voices and organizations are Chef Wes Stepp, NC Coast Grill & Bar, Red Sky Casual Dining and Cocktails, and Outer Banks Visitors Bureau.

An easy Outer Banks soft-shell crab recipe to make at home

Pan-Sautéed Soft Shell Crabs in Chef Wes Stepp’s Style

Serves: 2
Prep Time: 10 minutes
Cook Time: 6–8 minutes

Ingredients

• 4 fresh soft shell crabs (cleaned)
• 2 tbsp olive oil
• 1 tbsp butter
• 1 tsp garlic (minced)
• Juice of ½ lemon
• 1 tbsp chopped fresh parsley
• Sea salt & cracked black pepper
• Cajun seasoning
• Microgreens or arugula for garnish
• Optional: drizzle of TastefullyFit herb vinaigrette or lemon-thyme aioli

Instructions

• Prepare the crabs: Use a paper towel to dry the crabs. Season each side lightly with sea salt, cracked black pepper, and Cajun seasoning if desired.
• Sauté: Warm the olive oil and butter in a large sauté pan over medium-high heat. Place the crabs in the pan with the top shell side down. Cook for 3–4 minutes, until crisp and golden, then turn them over.
• Add flavor: Add the minced garlic, then squeeze the lemon juice over the crabs. Continue cooking for 2–3 minutes. Spoon the lemon-butter mixture from the pan over the crabs as they cook.
• Finish: Move the crabs to a plate. Pour the pan juices over them, then top with parsley and a small handful of microgreens or arugula for a fresh finish.

Serving idea from Chef Wes

Plate the crabs over grilled asparagus or place them on a lightly citrus-dressed slaw. For a polished but still clean finish, add herb vinaigrette or a simple aioli.

Category

Culinary

Author

Outer Banks Visitors Bureau